Cornmeal Griddlecakes with Syrup
Using yogurt in this recipe adds lightness and a mild tangy flavor.
Yields: 4 Servings
Recipe Tools
Print Recipe
Email Recipe
Save to Recipe Box
Tags
Cook's Tools
Ingredients
| 1 | c | all-purpose flour |
| 1⁄2 | c | corn meal |
| 3 | tbsp | sugar |
| 2 | tsp | baking powder |
| 1 | tsp | baking soda |
| 1⁄8 | tsp | salt |
| 1⁄3 | c | dried currants |
| 1 1⁄4 | c | Stonyfield Organic Low Fat Plain Yogurt |
| 2 | large eggs | |
| 4 | tbsp | unsalted butter (melted) |
Directions
Whisk together flour, cornmeal, sugar, baking powder, baking soda, and salt in a large bowl. Stir together yogurt and eggs with a fork in another bowl and stir into flour mixture with melted butter just until incorporated.
Heat a lightly greased large nonstick skillet over moderately low heat until hot. Pour 1/4 cup measures of batter into skillet in batches, forming 3 1/2-inch cakes, and cook about 3 minutes, or until undersides are golden. Turn and cook 1 minute more, or until golden. Transfer to a baking sheet and keep warm in a 250°oven while cooking remaining cakes. Serve with your favorite fruit or maple syrup.
Nutrition Information
|
440
CALORIES
|
15g
TOTAL FAT
|
11g
PROTEIN
|
View Complete Nutrition Information
| Nutrition Facts | ||
|---|---|---|
| Amount Per Serving | ||
440
140
|
||
| % Daily Value* | ||
| Total Fat | 15g | |
| Cholesterol | 140mg | |
| Total Carbohydrate | 65g | |
| Dietary Fiber | 3g | |
| Protein | 11g | |
| * Percent Daily Values are based on a 2,000 calorie diet. | ||
Log in to Rate or Review this Recipe
