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Corncakes with Maple-Yogurt Topping

http://www.eatingwell.com/recipes/corncakes_with_maple_yogurt_topping.html

From EatingWell:  Charter Issue, 1990

Made from stone-ground cornmeal, these pancakes are light and crunchy. Make the pancakes immediately; this batter does not hold.

6 servings, 2 pancakes each | Active Time: 20 minutes | Total Time: 20 minutes

Ingredients

Corncakes with Maple-Yogurt Topping

• 3/4 cup stone-ground cornmeal
• 1/2 cup all-purpose flour
• 1/2 cup whole-wheat flour
• 1 teaspoon baking powder
• 2 tablespoons sugar
• 1/2 teaspoon salt
• 1 1/4 cups nonfat milk
• 1/4 cup low-fat or nonfat plain yogurt
• 2 tablespoons canola or corn oil
• 4 large egg whites

Topping

• 8 ounces (1 cup) low-fat or nonfat plain yogurt
• 1/4-1/2 cup maple syrup

Preparation

1. To make corncakes: Combine cornmeal, all-purpose flour, whole-wheat flour, baking powder, sugar and salt in a large bowl. Mix together milk, 1/4 cup yogurt and oil in a medium bowl and stir into the dry ingredients mixture until blended. Beat egg whites to stiff peaks and fold gently into batter.
2. Fry pancakes in a lightly oiled pan over medium heat until brown and puffed, about 5 minutes on each side.
3. To make topping: Combine 8 ounces yogurt and maple syrup in a small bowl and spoon over pancakes.

Nutrition

Per serving : 272 Calories; 6 g Fat; 1 g Sat; 3 g Mono; 4 mg Cholesterol; 45 g Carbohydrates; 11 g Protein; 3 g Fiber; 384 mg Sodium; 311 mg Potassium

3 Carbohydrate Serving

Exchanges: 2 starch, 1 other carbohydrate, 1 fat