Breakfast

Cornmeal Pancakes

Swap some of the flour in your brunch pancakes for antioxidant-rich cornmeal

Serving Size

1 pancake

Servings

10

Prep Time

6 min

Cook Time

15 min

Ingredients

1 cup

all-purpose flour

1/3 cup

cornmeal

1 tablespoon

Sugar

1 1/2 teaspoons

baking powder

1/4 teaspoon

baking soda

1/4 teaspoon

salt

1

large egg, lightly beaten

1 cup

1% low-fat milk

1 tablespoon

molasses

1 tablespoon

melted butter

coat skillet

cooking spray

Directions

1. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 5 ingredients in a large bowl; stir with a whisk. Combine egg and next 3 ingredients in a bowl. Add egg mixture to flour mixture, stirring until well blended.
2. Spoon 1/4 cup batter for each pancake onto a hot nonstick griddle or nonstick skillet coated with cooking spray. Turn pancakes when tops are covered in bubbles and edges look cooked.

Nutrition Information

Calories	99
Fat	2 g
Saturated fat	0.9 g
Protein	2.8 g
Carbs	17.1 g
Cholesterol	24 mg
Sodium	173 mg
Fiber	0.7 g

Oxmoor House Healthy Eating Collection, Oxmoor House 2005

Print Recipe