Cornmeal Griddlecakes with Syrup

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Using yogurt in this recipe adds lightness and a mild tangy flavor.

440
Calories
15g
Fat
11g
Protein
4
Servings

Ingredients

1 c all-purpose flour
1/2 c corn meal
3 T sugar
2 t baking powder
1 t baking soda
1/8 t salt
1/3 c dried currants
1 1/4 c Stonyfield Organic Low Fat Plain Yogurt
2 large eggs
4 T unsalted butter (melted)
Nutrition Information: 
Calories: 
440
Calories from Fat: 
140
Total Fat: 
15g
Cholesterol: 
140mg
Total Carbohydrate: 
65g
Dietary Fiber: 
3g
Protein: 
11g

Preparation:

Step 1

Whisk together flour, cornmeal, sugar, baking powder, baking soda, and salt in a large bowl. Stir together yogurt and eggs with a fork in another bowl and stir into flour mixture with melted butter just until incorporated.

Step 2

Heat a lightly greased large nonstick skillet over moderately low heat until hot. Pour 1/4 cup measures of batter into skillet in batches, forming 3 1/2-inch cakes, and cook about 3 minutes, or until undersides are golden. Turn and cook 1 minute more, or until golden. Transfer to a baking sheet and keep warm in a 250°oven while cooking remaining cakes. Serve with your favorite fruit or maple syrup.

Ingredients

1 c all-purpose flour
1/2 c corn meal
3 T sugar
2 t baking powder
1 t baking soda
1/8 t salt
1/3 c dried currants
1 1/4 c Stonyfield Organic Low Fat Plain Yogurt
2 large eggs
4 T unsalted butter (melted)
Nutrition Information: 
Calories: 
440
Calories from Fat: 
140
Total Fat: 
15g
Cholesterol: 
140mg
Total Carbohydrate: 
65g
Dietary Fiber: 
3g
Protein: 
11g

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