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Low Fat Corncakes with Maple Yogurt Topping


3/4 cup stone-ground yellow corn meal
1/2 cup white flour
1/2 cup whole wheat flour
1 teaspoon baking powder
2 tablespoons sugar
1/2 teaspoon salt
1 1/4 cups skim milk
1/4 cup nonfat yogurt
1 tablespoon canola oil
4 each egg whites

Topping
8 ounces nonfat yogurt
1/2 cup maple syrup

Combine yogurt and maple syrup for topping. Set aside. Combine dry ingredients. Set aside. Mix together milk, yogurt and oil and stir until blended. Beat egg whites to stiff peaks and fold gently into batter. Fry pancakes on hot griddle coated lightly with oil until brown on both sides. Serve with topping.

Makes 4 servings.

Calories....384....Fat....4 g....Carbs....72 g....Sodium....880 mg....Fiber...0 g.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.