Corncakes with Maple-Yogurt Topping

1 Review
From: EatingWell Magazine Charter Issue 1990

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

Ingredients 6 servings

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Original recipe yields 6 servings
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  • Corncakes
  • 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

  • Active

  • Ready In

  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 information

  • Per serving: 272 calories; 6 g fat(1 g sat); 3 g fiber; 45 g carbohydrates; 10 g protein; 13 mcg folate; 4 mg cholesterol; 19 g sugars; 33 IU vitamin A; 0 mg vitamin C; 187 mg calcium; 1 mg iron; 379 mg sodium; 303 mg potassium
  • Nutrition Bonus: Calcium (18% daily value)
  • Carbohydrate Servings: 3
  • Exchanges: 2 starch, 1 other carbohydrate, 1 fat

Reviews 1

September 03, 2009
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By: EatingWell User
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.