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

Makes 6 servings, 2 pancakes each

ACTIVE TIME: 20 minutes

TOTAL TIME: 20 minutes

EASE OF PREPARATION: Easy

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

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 mono); 4 mg cholesterol; 45 g carbohydrate; 11 g protein; 3 g fiber; 384 mg sodium; 311 mg potassium.
Nutrition bonus: Calcium (18% daily value), Selenium (25% dv).
3 Carbohydrate Servings
Exchanges: 2 starch, 1 other carbohydrate, 1 fat