Griddled Corncakes With Cinnamon-Honey Yogurt

"Corncakes without guilt" by Jim Romanoff, AP Healthy Cooking Winston-Salem Journal

Yield: 6 servings ( Serving Size: servings )
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  • 3/4 cup(s) stone-ground cornmeal
  • 1/2 cup(s) all-purpose flour
  • 1/2 cup(s) whole-wheat flour
  • 1 teaspoon(s) baking powder
  • 2 tablespoon(s) sugar
  • 1/2 teaspoon(s) salt
  • 1 1/4 cup(s) skim milk
  • 1 1/4 cup(s) plain nonfat Greek-style yogurt, divided use
  • 2 tablespoon(s) vegetable or canola oil, plus more for the griddle
  • 4 egg whites
  • 1/4 cup(s) honey, or more to taste
  • 1/2 teaspoon(s) ground cinnamon


  1. 1. In a large bowl, whisk together the cornmeal, both flours, baking powder, sugar and salt.
  2. 2.In a medium bowl, whisk together the milk, 1/4 cup of the yogurt and the oil. Add the dry ingredients and stir until blended.
  3. 3. In another medium bowl, use an electric mixer to beat the egg whites to stiff peaks. Gently fold the egg whites into the batter.
  4. 4. Lightly oil a large heavy nonstick skillet or griddle. Heat the skillet or grill over medium. Working in batches, use about 1/4 cup of batter for each pancake to make 12 pancakes. Cook until browned and puffed, about 5 minutes per side. Transfer to a plate and cover with foil to keep warm. Repeat with remaining batter.
  5. 5. Meanwhile, to make the topping, in a small bowl, whisk together the honey, cinnamon and remaining 1 cup of yogurt. Serve the pancakes with the yogurt topping spooned on top.
May 2011

This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.

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