Corncakes with Maple-Yogurt Topping

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.