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Quick Cornmeal Pancakes

Quick Cornmeal Pancakes

Health SEPTEMBER 2002

  • Yield: Serves 4

Ingredients

  • Vegetable oil
  • 1 (16-ounce) tube plain polenta, cut into 16 slices
  • Maple syrup
  • 1 cup fresh raspberries

Preparation

Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Pat polenta slices dry with a paper towel. Cook 4 minutes on each side or until lightly brown and crisp. Serve warm with syrup and raspberries.

Nutritional Information

Amount per serving
  • Calories: 166
  • Fat: 2g
  • Saturated fat: 1g
  • Monounsaturated fat: 1g
  • Polyunsaturated fat: 1g
  • Protein: 2g
  • Fiber: 4g
  • Cholesterol: 0.0mg
  • Iron: 0.0mg
  • Sodium: 234mg
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Quick Cornmeal Pancakes recipe

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