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    Corncakes with Maple-Yogurt Topping


    Source of Recipe


    Unkown
    4 servings

    3/4 cup stone-ground yellow corn meal
    1/2 cup white flour
    1/2 cup whole wheat flour
    1 teaspoon baking powder
    2 tablespoons sugar
    1/2 teaspoon salt
    1 1/4 cups skim milk
    1/4 cup nonfat yogurt
    1 tablespoon canola oil
    4 each egg whites

    Topping
    8 ounces nonfat yogurt
    1/2 cup maple syrup

    Combine yogurt and maple syrup for topping. Set aside. Combine dry ingredients. Set aside. Mix together milk, yogurt and oil and stir until blended. Beat egg whites to stiff peaks and fold gently into batter. Fry pancakes on hot griddle coated lightly with oil until brown on both sides. Serve with topping.

    Nutrition Facts Amount Per Serving: Calories 384 - Calories from Fat 40 Fat 4g, Saturated Fat 1g, Cholesterol 3mg, Sodium 880mg, Total Carbohydrate 72g

 

 

 

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