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20 minute dinner recipes

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Corncakes with Maple-Yogurt Topping


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


Corncakes with Maple-Yogurt Topping



  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.


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