Ingredients Jump to Instructions ↓

  1. 1 1/3 cups 83g / 2.9oz Yellow cornmeal

  2. 1 1/3 cups 83g / 2.9oz Unbleached white flour

  3. 4 teaspoons 20ml Baking powder

  4. 3 Eggs - beaten

  5. 1 cup 237ml Evaporated milk

  6. 2 tablespoons 30ml Honey

  7. 2 tablespoons 30ml Low-calorie margarine

  8. 3 teaspoons 15ml Maple flavored extract

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Preheat the oven to 400 degrees. Spray 24 muffin cups with non-stick cooking spray. Combine all ingredients in a large bowl and mix until blended. Fill each muffin cup one third full with batter. Bake for 13 minutes until lightly browned and a toothpick inserted into center of cake comes out clean. Each pancake is about 1/2 inch high. This recipe yields 12 servings. Serving size: 2 cakes. Exchanges Per Serving: 2 Starch. Nutrition Facts: Calories 163; Calories from Fat 23; Total Fat 3g; Saturated Fat 1g; Cholesterol 54mg; Sodium 177mg; Carbohydrates 29g; Dietary Fiber 1g; Sugars 5g; Protein 6g.


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