Cornmeal and Corn Griddle Cakes

By dette

Perfect for weekend breakfasts, these tasty griddle ckes are a naturally sweet alternative to buckwheat pancakes. In place of syrup, serve with sliced fresh strawberries, fruit butter, or a little honey.

Ingredients

• 2/3 c whole grain pastry flour
• 2/3 c yellow cornmeal, preferably stone-ground
• 1 tbsp sugar
• 1 1/2 t baking powder
• 1/2 t baking soda
• 1/8 t ground black pepper
• 1 1/2 c buttermilk or plain nonfat yogurt
• 1 large egg
• 2 egg whites
• 2 tbsp canola oil
• 1 c drained no-sodium canned corn kernels

Details

Servings 4
Preparation time 15mins
Cooking time 35mins

Preparation

Step 1

In a large bowl, stir together the flour, cornmeal, sugar, baking powder, baking soda, and pepper.
In a medium bowl, whisk together and buttermilk or yogurt, egg, egg whites, and oil. Stir in the corn. Pour the corn mixture over the dry ingredients and stir to mix.
coat a pancak griddle or large nonstick pan with cooking spray. Heat over medium ehat. For each pancake, spoon 3 tbsp of batter onto the griddle. cook about 3 minutes, or until the undersides are golden brown. Turn and cook 1-2 minutes more, or until the second side is browned. Transfer to a platter; keep warm in a 200 degree oven while making the remaining pancakes. Serve hot.
308 calories,
11 g protein
45 g carbohydrates
10 g total fat
2 g satruated fat
57 mg cholesterol
4 g dietary fiber
460 mg sodium