Cornmeal Pancakes Using Yogurt

"I got this recipe from a container of Dannon Light & Fit. They are surprisingly good. The recipe suggested strawberry or vanilla yogurt but I plan on experimenting with different flavors. I think peach would be really good, suggestions are always welcome :)"
 
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Ready In:
25mins
Ingredients:
10
Yields:
12 pancakes
Serves:
6
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ingredients

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directions

  • whisk together flour, cornmeal, sugar, baking powder, baking soda, and salt in a large bowl, then stir in raisins, stir together yogurt, egg and oil with a fork in another bowl and stir into flour mixture until blended,.
  • Heat a lightly greased large nonstick skillet or griddle over moderately low heat until hot.* It took forever for the first couple batches to cook. Since I always preheat my griddle for awhile I think it's because the batter is so cold and thick. Next time I'll leave it out until it gets closer to room temperature.
  • Pour 1/4 cup measures of batter into skillet in batches.
  • Cook about 3 minutes or until golden, turn and cook 1 minute more.
  • Serve immediately or transfer to a baking sheet and keep warm in a 250*F oven while cooking remaining cakes.

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Reviews

  1. These were quite nice, lots of flavour and make a nice thick pikelet. I served with cream cheese. The mixture could be thinned a little I thought with some milk and it would make more. I got about 11 pikelets out of a mix. Thanks for posting!
     
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