This recipe was on the top of a big Dannon yogurt I bought and I was intrigued. My kids love pancakes and they also love cornbread, so it was definitely worth a shot. They loved them and I thought they were yummy too. Just another way to change up breakfast a bit.
1 cup all purpose flour
1/2 cornmeal
3 Tbs sugar
2 tsp baking powder
1 tsp baking soda
1/8 tsp salt
(1/3 cup raisins, plumped - I did not use)
1 1/2 cups Dannon Light & Fit Vanilla Nonfat yogurt - recipe says you could also use strawberry - not sure how I feel about that :)
2 large eggs
1/4 cup canola oil
Whisk together dry ingredients. Stir yogurt, eggs and oil with a fork in separate bowl, then stir into flour mixture until blended. Heat a lightly greased skillet over moderately low heat until hot. (I did not grease my non-stick skillet and it was just fine without it.) Pour 1/4 cup measures of batter onto skillet and cook about 3 minutes, or until golden, then turn and cook 1 minute more. (It was important to have the heat lower than I would normally cook pancakes to make sure the middles got done.) Serve with warm maple syrup. I tried mine with honey butter and that was delicious too! Makes appox. 12, 3 1/2 cakes. Enjoy!
1 comment:
we had lazy-man pancakes last night. Just a package of "just add water" muffin mix (cranberry orange!), then plopped them out like pancakes. It was like eating a muffin top :)
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