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Breakfast >  Cornmeal Pancakes >

 

Cornmeal Pancakes. Click on image to view larger size in a new window.Cornmeal Pancakes

Combine dry ingredients in a medium bowl. Mix yogurt, eggs and oil together. Add to dry ingredients, stir until blended. Pour 1/8 C batter onto greased, preheated skillet or griddle over medium to medium-low heat. Cook for about three minutes or until golden brown; flip and cook another minute.

 

Serve immediately or keep warm in 250-degree F oven. Serve with warmed maple syrup. Makes sixteen pancakes (two pancakes per serving).

 

Healthier Options: Decrease amount of oil; substitute whole eggs with egg whites or Egg Beaters; replace granulated sugar with a sugar substitute (such as Equal, Splenda or Truvia).

 

*Cornmeal Pancakes images (C) Shenanchie.

 

Shenanchie's Note: Recipe is a variation from Dannon Yogurt.

 


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