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Cheese Corn Griddle Cakes
Instead of the same old pancakes you've been serving for years, try making these healthy cheese corn griddle cakes.
Serves: Serves: 6
Ingredients:
- 1/2 cup yellow cornmeal
- 3/4 cup Bisquick Reduced Fat Baking Mix
- 2 tablespoons Sugar Twin or Sprinkle Sweet
- 1 egg or equivalent in egg substitute
- 1 tablespoon vegetable oil
- 2/3 cup skim milk
- Full 1/2 cup (2 1/4 ounces) shredded Kraft reduced-fat Cheddar cheese
Directions:
- In a medium bowl, combine cornmeal, baking mix, and Sugar Twin. Add egg, oil, and skim milk. Mix gently just until combined. Fold in Cheddar cheese.
- Using a 14-cup measuring cup as a guide, pour batter onto a hot griddle or skillet sprayed with butter-flavored cooking spray.
- Lightly brown on both sides. Serve at once.
From COOKING HEALTHY WITH THE KIDS IN MIND by JoAnna Lund. Used by arrangement with Perigee, a member of Penguin Group (USA) Inc. Copyright © 1998 by Healthy Exchanges, Inc.
If you'd like to buy this book, click here.
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