Cornmeal Pancakes with Serrano and Ginger

Ingredients:
1 cup cornmeal
1 cup flour
2 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
Two large eggs, lightly beaten
1-1/4 cup low-fat (2-percent) milk
2 tablespoons olive oil
One serrano or jalapeno pepper, finely chopped
2 tablespoons grated fresh ginger root

Directions:
Preheat oven to 200-degrees.

In a large bowl, combine cornmeal, flour, sugar, baking powder and baking soda. In a medium bowl, combine eggs, milk, oil, serrano or jalapeno pepper and ginger. Pour into dry ingredients and mix until just combined.

Spray nonstick skillet with nonstick cooking spray. Heat skillet over medium heat and spoon in batter for each pancake. Cook until the surface bubbles and the underside is golden brown. Turn and cook until bottom is golden brown as well. Place cooked pancakes in covered casserole and keep warm in oven until all pancakes are cooked and ready to serve.

Recipe serves six (three pancakes each).

Nutrition information per 3-pancake serving:
Calories: 267
Fat: 8g
Carbohydrate: 40g
Sodium: 366mg
Protein: 8g
Dietary Fiber: 2g
Dietary Exchanges:  2-1/2 Starch/Bread, 1-1/2 Fat, 1/2 Meat/Protein, 1/4 Milk