| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy, Eggs | Beans/peas/, Breads, Breakfast, Low fat | 24 | servings | |
INGREDIENTS
| 2 | c | Yellow Cornmeal |
| 1 | c | All-Purpose Flour |
| 1 | tb | Packed Brown Sugar; Or Granulated Sugar |
| 1 | ts | Salt |
| 1 | ts | Baking Powder |
| 1 | ts | Baking Soda |
| 2 | c | Plain Yogurt; Or Buttermilk |
| 1/2 | c | Nonfat Milk |
| 2 | tb | Olive Oil; Note 1 |
| 3/4 | c | Egg Beaters® 99% Egg Substitute; Note 2 |
INSTRUCTIONS
Note 1: Original recipe used 1/4 C light olive oil or vegetable oil Note 2: Original recipe used 2 lg eggs When making pancakes, always do a test pancake first. If the batter is too thick to spread on the griddle, thin it with a very small amount of milk. Mix cornmeal, flour, sugar, salt, baking powder, baking soda in a large bowl. Add plain yogurt (or buttermilk), oil, eggs. Beat briskly with a wooden spoon just until well mixed; batter will be thick. Heat griddle or large nonstick skillet over high heat. Reduce heat to med and oil griddle very lightly. For each pancake, pour a scant 1/4 C on griddle. Cook 3 - 4 min until lightly browned on bottom. Makes 24 - 26. These are very tasty. Not only excellent flavor but the slight crunch of the cornmeal is wonderful!! We batched up the extras into wrapped packets of however many we would eat at a meal and froze them. Entered into MasterCook and tested for you by Reggie & Jeff Dwork <reggie@reggie.com> NOTES : Cal 89.7 Total Fat 2g Sat Fat 0.6g Carb 15g Fib 0.9g Pro 2.8g Sod 179mg CFF 20.2% Recipe by: Breakfast With Friends Posted to EAT-LF Digest by Reggie Dwork <reggie@reggie.com> on Feb 06, 1999, converted by MM_Buster v2.0l.
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