Mobile Site Digital Editions | Magazine | Newsletters
Advertisement

Corncakes with Maple-Yogurt Topping

:  Charter Issue, 1990

Your rating: None Average: 3.5 (2 votes)

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


READER'S COMMENT:
"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...
Corncakes with Maple-Yogurt Topping Recipe

Makes: 6 servings, 2 pancakes each

Active Time:

Total Time:

Nutrition Profile

Low calorie | Low cholesterol | Low saturated fat | Low sodium | Heart healthy | Healthy weight | High calcium |

View Our Nutrition Guidelines »

Ingredients

Corncakes with Maple-Yogurt Topping

  • 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

More Healthy Recipe Ideas

You Might Also Like

Preparation

  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

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.

Nutrition Bonus: Calcium (18% daily value), Selenium (25% dv).

Carbohydrate Servings: 3

Exchanges: 2 starch, 1 other carbohydrate, 1 fat


More From EatingWell

Recipe Categories

Style/Theme
Vegetarian
Birthday
Entertaining, casual
Kid-friendly
Type of Dish
Baked Goods, other
Main dish, vegetarian
Ease of Preparation
Easy
Ethnic/Regional
American
Total Time
30 minutes or less
Health & Diet Considerations
Low calorie
Low cholesterol
Low saturated fat
Low sodium
Heart healthy
Healthy weight
High calcium
Servings
6
Main Ingredient
Vegetarian, other
Meal/Course
Breakfast
Brunch
Season
Spring
Summer
Fall
Winter
Publication
Charter Issue, 1990
Advertisement

EatingWell Magazine

Subscribe » | Give a Gift | Customer Service
Advertisement
more smart savings
Advertisement
World Wide Web Health Award Winner
Web Award Winner
World Wide Web Health Award Winner
Interactive Media Award Winner