1/2 c Cornmeal, yellow, uncooked
2 tb Cornmeal, yellow, uncooked
1/2 c Flour, all-purpose
1 c Milk, evaporated, skim
1 Egg, large
1 t Extract, vanilla
2 c Strawberries, sliced, divide
1 tb Margarine, reduce-cal(tub)
1 t Margarine, reduce-cal(tub)
1. Using a fork, in medium bowl, combine cornmeal,
flour, and baking powder. In small bowl combine milk, egg and vanilla. Add milk mixture to cormeal mixture; stir until combined. Using a rubber scraper, gently fold in 1/2 cup strawberries. 2. In 9-inch nonstick skillet, melt 2 teaspoons margarine. Drop batter by 1/4-cup measures into skillet making 4 pancakes, and leaving a space between each. Cook 3 to 4 minutes until golden; turn and cook 1 minute longer. Repeat procedure with remaining
margarine and batter making 4 more pancakes. (2 pancakes per serving) 3. To serve, top each pancake with an equal amount of
remaining strawberries. Each serving provides: 1/2 milk 1/2 fat 1/4 protein 1 3/4 breads 1/2 fruit 15 optional
Per serving: 310 mg sodium 55 mg cholesterol