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Cinco de Mayo: Cornmeal Pancakes with Serrano & Ginger

Source of Recipe

Marilyn Helton


List of Ingredients

1 C cornmeal
1 C flour
2 T sugar
1 T baking powder
1/2 tsp. baking soda
2 large eggs, lightly beaten
1 1/4 C low-fat (2%) milk
2 T vegetable oil
1 serrano or jalapeño pepper, finely chopped
2 T grated fresh ginger root


Recipe

Preheat oven to 200° F degrees

In a large bowl, combine cornmeal, flour, sugar, baking powder and baking soda. In a medium bowl, combine eggs, milk, oil, serrano or jalapenño pepper and ginger. Pour into dry ingredients and mix until just combined.

Spray nonstick skillet with nonstick cooking spray. Heat skillet over medium heat and spoon in batter for each pancake. Cook until the surface bubbles and the underside is golden brown. Turn and cook until bottom is golden brown as well. Place cooked pancakes in covered casserole and keep warm in oven until all pancakes are cooked and ready to serve.


YIELD: 6 Servings (3 pancakes each)

Per (3 pancake) Serving:
267 Cal
8 g Fat
40 g Carbohydrate
84 mg Cholesterol
366 mg Sodium
8 g Protein
2 g Dietary Fiber
160 mg Calcium

Dietary Exchanges:
2-1/2 Starch/Bread
1-1/2 Fat
1/2 Meat/Protein
1/4 Milk