New England Corncakes
These corncakes with ham or bacon are heartier than your typical pancakes, but just as delicious!
Serves: 16 pancakes (1 pancake per serving)
- 1 cup whole wheat pastry flour
- 1 cup yellow cornmeal
- 1 teaspoon baking soda
- 2 cups nonfat or low-fat buttermilk
- 1/4 cup fat-free egg substitute, or 2 egg whites, lightly beaten
- 1 cup frozen (thawed) whole kernel corn, or 1 can (8 ounces) whole kernel corn, drained
- 1/2 cup finely chopped ham, at least 97% lean, or 5 slices extra-lean turkey bacon, cooked, drained, and crumbled
- Place the flour, cornmeal, and baking soda in a medium-sized bowl, and stir to mix well. Add the buttermilk and egg substitute or egg whites, and stir to mix well. Fold in the corn and the ham or bacon.
- Coat a griddle or large skillet with nonstick cooking spray, and preheat over medium heat until a drop of water sizzles when it hits the surface. (If using an electric griddle, heat the griddle according to the manufacturer's directions.)
- For each pancake, pour 1/4 cup of batter onto the griddle, and spread into a 4-inch circle. Cook for 1 minute and 30 seconds, or until the top is bubbly and the edges are dry. Turn and cook for an additional minute, or until the second side is golden brown. As the pancakes are done, transfer them to a serving plate and keep warm in a preheated oven.
- Serve hot, topped with maple syrup.
Excerpted from The Best-Kept Secrets of Healthy Cooking by Sandra Woodruff, R.D. Copyright Ã¯Â¿Â½ 2000 by Sandra Woodruff.
To order this book go to www.penguin.com. Get a 15% discount with the coupon code FENPARENT.