Cornmeal And Corn Griddle Cakes

Name: Cornmeal And Corn Griddle Cakes
Ingredients: 2/3 cup whole grain pastry flour; 2/3 cup yellow cornmeal (course ground); 1 Tbsp sugar; 1 1/2 tsp baking powder; 1/2 tsp baking soda; 1/8 tsp black pepper; 1 1/2 cups buttermilk or plain nonfat yogurt; 1 large Egg; 2 egg whites; 2 Tbsp Canola oil; 1 cup drained corn

11 ingredients

1 steps

Ingredients

2/3 cup whole grain pastry flour
2/3 cup yellow cornmeal (course ground)
1 Tbsp sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1/8 tsp black pepper
1 1/2 cups buttermilk or plain nonfat yogurt
1 large Egg
2 egg whites
2 Tbsp Canola oil
1 cup drained corn

Directions

1

{"0":"1. In a large bowl, stir together the flour, cornmeal, sugar, baking powder, baking soda, and pepper","2":"2. In a medium bowl, whisk together the buttermilk or yogurt, egg, egg whites, and oil. Stir in the corn. Pour the corn mixture over the dry ingredients and stir to mix","4":"3. Coat a pancake griddle or large nonstick pan with cooking spray. Heat over medium heat. For each pancake, spoon 3 tbsp of batter onto the griddle. Cook about 3 minutes or until the undersides are golden brown. Turn and cook 1 to 2 minutes more, or until the second side is browned. Transfer to a platter; keep warm in a 200 F oven while making remaining pancakes. Serve hot"}

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