Ingredients Jump to Instructions ↓

  1. 3/4 cup stone-ground cornmeal

  2. 1/2 cup all-purpose flour

  3. 1/2 cup whole-wheat flour

  4. 1 teaspoon baking powder

  5. 2 tablespoons sugar

  6. 1/2 teaspoon salt

  7. 1 1/4 cups nonfat milk

  8. 1/4 cup low-fat or nonfat plain yogurt

  9. 2 tablespoons canola or corn oil

  10. 4 large egg whites

Instructions Jump to Ingredients ↑

  1. To make corncakes: Combine cornmeal, all-purpose flour, whole-wheat flour, baking powder, sugar and salt in a large bowl. Mix together milk, 1/4 cup yogurt and oil in a medium bowl and stir into the dry ingredients mixture until blended. Beat egg whites to stiff peaks and fold gently into batter. Fry pancakes in a lightly oiled pan over medium heat until brown and puffed, about 5 minutes on each side. To make topping: Combine 8 ounces yogurt and maple syrup in a small bowl and spoon over pancakes.


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