Cornmeal & Yogurt
Posted
Sun, 08/19/12
A few weeks ago, I saw a pancake recipe on the foil lid of a Dannon yogurt container. Because the recipe included cornmeal and vanilla yogurt as two of the ingredients, I wanted to give the dish a whirl (click on image below to view larger size in a new window).
First off, I eliminated the inclusion of raisins. This is just a personal preference as I detest cooked raisins in any dish. Next, I reduced the amount of sugar as I don't like overly-sweet pancakes. Lastly, I added a few tablespoons of milk in order to thin the batter before cooking.
Cornmeal Pancakes
1 C all-purpose flour
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).
My least impressive area in the kitchen is baking (breads, cookies), and I'm not much better when it comes to flipping pancakes. However, despite their rather lopsided appearance, the Cornmeal Pancakes were delicious.
Tags: Breakfast;
Food Photos
Send
Comment >
