Cornmeal Pancakes Using Yogurt |
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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 10 |
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I got this recipe from a container of Dannon Light & Fit. They are surprisingly good. The recipe suggested strawberry or vanilla yogurt but I plan on experimenting with different flavors. I think peach would be really good, suggestions are always welcome :) Ingredients:
1 cup all-purpose flour |
1/2 cup cornmeal |
3 tablespoons granulated sugar |
2 teaspoons baking powder |
1 teaspoon baking soda |
1/8 teaspoon salt |
1/3 cup raisins, plumped |
1 1/2 cups non-fat strawberry yogurt |
2 large eggs |
1/4 cup canola oil |
Directions:
1. whisk together flour, cornmeal, sugar, baking powder, baking soda, and salt in a large bowl, then stir in raisins, stir together yogurt, egg and oil with a fork in another bowl and stir into flour mixture until blended,.
2. Heat a lightly greased large nonstick skillet or griddle over moderately low heat until hot.* It took forever for the first couple batches to cook. Since I always preheat my griddle for awhile I think it's because the batter is so cold and thick. Next time I'll leave it out until it gets closer to room temperature.
3. Pour 1/4 cup measures of batter into skillet in batches.
4. Cook about 3 minutes or until golden, turn and cook 1 minute more.
5. Serve immediately or transfer to a baking sheet and keep warm in a 250*F oven while cooking remaining cakes.
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