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Strawberry-Corn Pancakes

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Recipe

 
Trans-fat Free, Good source of fiber, Low Sodium

Ingredients

Amount Measure Ingredient Features
½ cup cornmeal
yellow, uncooked
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2 tablespoons cornmeal
yellow, uncooked
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½ cup all-purpose flour
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1 cup milk
evaporated, skim
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1 large eggs
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1 teaspoon vanilla extract
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2 cups strawberries
sliced, divided
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1 tablespoon margarine
reduce-calorie
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1 teaspoon margarine
reduce-calorie
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Ingredients

Amount Measure Ingredient Features
118 ml cornmeal
yellow, uncooked
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3E+1 ml cornmeal
yellow, uncooked
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118 ml all-purpose flour
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237 ml milk
evaporated, skim
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1 large eggs
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5 ml vanilla extract
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473 ml strawberries
sliced, divided
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15 ml margarine
reduce-calorie
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5 ml margarine
reduce-calorie
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Directions

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 ½ cup strawberries.

In 9-inch nonstick skillet, melt 2 teaspoons margarine.

Drop batter by ¼ 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.

To serve, top each pancake with an equal amount of remaining strawberries.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 197g (6.9 oz)
Amount per Serving
Calories 23628% from fat
 % Daily Value *
Total Fat 7g 11%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 58mg 19%
Sodium 101mg 4%
Total Carbohydrate 12g 12%
Dietary Fiber 3g 14%
Sugars g
Protein 15g
Vitamin A 8% Vitamin C 82%
Calcium 10% Iron 11%
* based on a 2,000 calorie diet How is this calculated?
 
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