The launch of Weight Watchers Core Program is quickly inspiring recipes that use neither sugar nor flour. These tasty cakes can be served at breakfast or to accompany an entree. I made them with Ancho Chile Pork Chops and got raves.
- Mix yogurt, water and egg together in bowl; add in cornmeal and baking powder and stir together until batter is moist.
- If you like sweeter cakes, especially for breakfast, add Splenda at same time.
- Let batter stand for 15-20 minutes.
- Quickly fold in corn and grated onions.
- Heat pan over medium heat and lightly coat with cooking spray; add batter to the pan in spoonfuls.
- For best results, keep the cakes 2-3 inches in diameter.
- Let first side cook until tops is dry around the edges; turn and cook other side.
- Serve with a dollop of soft yogurt cheese.
These are very easy to prepare, and the texture is wonderful - these came out so fluffy! When eaten plain, I did notice a tangy after taste from the yogurt (perhaps the brand I used?), but served with some sort of topping, it worked great. We tried it two ways - one sweet with honey topping, and the other was savoury, topped with chicken tinga, sour cream, pico de gallo, and green onions. Thanks for sharing!
excellent alternative comfort food!
Yumm! I fixed these for myself one morning while fixing pancakes for my family. I didn't have any plain yogurt, so I used vanilla ff yogurt, and only added about half of the splenda. I also added about a tsp of salt. Hubby and I both LOVED them! We dipped them in some sugar free syrup. Very filling and delicious!