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| RECIPE FOR STRAWBERRY-CORN PANCAKES |
Title: Strawberry-Corn Pancakes
Category: Low Cal-fat
Serves: 4
Ingredients:
| 0.50 | c | Cornmeal, yellow, uncooked | | 2.00 | tb | Cornmeal, yellow, uncooked | | 0.50 | c | Flour, all-purpose | | 1.00 | c | Milk, evaporated, skim | | 1.00 | ea | Egg, large | | 1.00 | ts | Extract, vanilla | | 2.00 | c | Strawberries, sliced, divide | | 1.00 | tb | Margarine, reduce-cal(tub) | | 1.00 | ts | Margarine, reduce-cal(tub) |
Instructions:
1.
Using a fork, in medium bowl, combine cornmeal, flour, and baking powder.
In small bowl combine milk, egg and vanilla.
Add milk mixture to cormeal mixture; stir until combined.
Using a rubber scraper, gently fold in 1/2 cup strawberries.
2.
In 9-inch nonstick skillet, melt 2 teaspoons margarine.
Drop batter by 1/4-cup measures into skillet making 4 pancakes, and leaving a space between each.
Cook 3 to 4 minutes until golden; turn and cook 1 minute longer.
Repeat procedure with remaining margarine and batter making 4 more pancakes.
(2 pancakes per serving) 3.
To serve, top each pancake with an equal amount of remaining strawberries.
Each serving provides: 1/2 milk 1/2 fat 1/4 protein 1 3/4 breads 1/2 fruit 15 optional Per serving: 310 mg sodium 55 mg cholesterol
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