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Cornmeal Pancakes with Maple-Fruit Butter

Prep time 12 mins
Cook time 7 mins
Stand time 15 mins
Yield 12 (4-inch) pancakes (1 pancake plus 1 tablespoon fruit butter per serving).

Ingredients

  • Maple-Fruit Butter
  • 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

Nutrition 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

How to Make It

  1. Prepare Maple-Fruit Butter. Set aside.

  2. 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.

  3. 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.

Cooking Light Low-Fat, Low-Calorie Quick and Easy Cookbook