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

EatingWell Test Kitchen
Source: EatingWell Magazine, Charter Issue 1990


Recipe Summary

20 mins
Nutrition Profile:




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; protein 10.5g 21% DV; carbohydrates 45.2g 15% DV; dietary fiber 2.8g 11% DV; sugars 18.5g; fat 6.3g 10% DV; saturated fat 0.9g 5% DV; cholesterol 3.9mg 1% DV; vitamin a iu 33IU 1% DV; vitamin c 0.4mg 1% DV; folate 13.1mcg 3% DV; calcium 186.7mg 19% DV; iron 0.9mg 5% DV; magnesium 34.8mg 12% DV; potassium 302.8mg 9% DV; sodium 379mg 15% DV; thiamin 0.2mg 16% DV.

Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 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