Made from stone-ground cornmeal, these pancakes are light and crunchy. Make the pancakes immediately; this batter does not hold. Source: EatingWell Magazine, Charter Issue 1990

EatingWell Test Kitchen




Instructions Checklist
  • 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.

  • Fry pancakes in a lightly oiled pan over medium heat until brown and puffed, about 5 minutes on each side.

  • To make topping: Combine 8 ounces yogurt and maple syrup in a small bowl and spoon over pancakes.

Nutrition Facts

272 calories; 6.3 g total fat; 0.9 g saturated fat; 4 mg cholesterol; 379 mg sodium. 303 mg potassium; 45.2 g carbohydrates; 2.8 g fiber; 19 g sugar; 10.5 g protein; 33 IU vitamin a iu; 13 mcg folate; 187 mg calcium; 1 mg iron; 35 mg magnesium;

Reviews (1)

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Rating: 4 stars
I thought these were really good. They reminded me a lot of corn bread pancakes. The pancakes are really small but very filling. I used vanilla yogurt in the sauce and thought it was very delicious. My 19 month old really liked them too and gobbled them right up. I think they would also be great with a drizzle of honey instead of the yogurt sauce. Read More