Cornmeal Griddlecakes with Syrup
Using yogurt in this recipe adds lightness and a mild tangy flavor.
|1 1⁄4||c||Stonyfield Organic Low Fat Plain Yogurt|
|4||tbsp||unsalted butter (melted)|
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.
|Amount Per Serving|
|% Daily Value*|
|* Percent Daily Values are based on a 2,000 calorie diet.|
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