Cornmeal Pancakes

By Bostoncook

Innrecipes

Ingredients

• 1/4 cup Egg Beaters® 99% egg substitute
• 1 cup nonfat buttermilk
• 1 tablespoon olive oil
• 1 cup cornmeal
• 1 tablespoon sugar
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda

Details

Servings 3

Preparation

Step 1

1. Beat egg. Add buttermilk and oil, mix well.

2. Combine dry ingredients and add all at once to liquid. Mix well.

3. Heat pan with some olive oil, medium heat. Make small pancakes as they are delicate and difficult to turn if they are too large. Watch carefully as they brown quickly.

Notes: Original recipe used double the oil and 1 egg (instead of eggbeaters).

Really good!