Cornmeal Pancakes with Maple-Fruit Butter

Oxmoor House
12 (4-inch) pancakes (1 pancake plus 1 tablespoon fruit butter per serving).


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1/2 cup all-purpose flour
1/2 cup yellow cornmeal
1 teaspoon baking powder
1/2 teaspoon baking soda
2 tablespoons brown sugar
1 1/3 cups nonfat buttermilk
1/4 cup fat-free egg substitute
1 tablespoon vegetable oil
Vegetable cooking spray


Prep: 12 Minutes
Cook: 7 Minutes
Stand: 15 Minutes

Prepare Maple-Fruit Butter. Set aside.

Combine flour and next 4 ingredients in a medium bowl; make a well in center of mixture. Combine buttermilk, egg substitute, and oil; add to flour mixture, stirring just until dry ingredients are moistened. Let batter stand 5 minutes.

Coat a nonstick griddle with cooking spray, and preheat to 350°. For each pancake, pour 1/4 cup batter onto hot griddle. Cook pancakes until tops are covered with bubbles and edges look cooked; turn pancakes, and cook other sides. Serve each pancake with 1 tablespoon Maple-Fruit Butter, reserving remaining fruit butter for another use.

Created date

August 2009

Nutritional Information

Calories 97
Caloriesfromfat 16 %
Fat 1.7 g
Satfat 0.3 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 2.8 g
Carbohydrate 18 g
Fiber 0.8 g
Cholesterol 1 mg
Iron 0.0 mg
Sodium 132 mg
Calcium 0.0 mg