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
SERVES: 6
YIELD: 12 pancakes
UNITS: US
INGREDIENTS
Nutrition- 1
- 1⁄2cup cornmeal
- 3tablespoons granulated sugar
- 2teaspoons baking powder
- 1teaspoon baking soda
- 1⁄8teaspoon salt
- 1⁄3
- 1 1⁄2cups non-fat strawberry yogurt
- 2large eggs
- 1⁄4cup canola oil
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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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