Whole Grain Pancakes with Cornmeal

Name: Whole Grain Pancakes with Cornmeal Recipe
Yield: 12
Ingredients: 1/2 teaspoon salt; 1/2 teaspoon baking powder; 3/4 teaspoon baking soda; 1 cup whole-grain flour; 1/4 cup cornmeal (you may substitute this for another 1/4 cup of white flour if you prefer); 1/4 cup all-purpose flour; 2 tablespoons sugar honey or molasses; 2 eggs; 2 cups Plain Mountain High Yogurt (full-fat); 2 tablespoons melted butter; 1/8 - 1/4 cup milk for thinning

(1)

Number of Servings: 12

Ingredients

1/2 teaspoon salt1/2 teaspoon baking powder3/4 teaspoon baking soda1 cup whole-grain flour1/4 cup cornmeal (you may substitute this for another 1/4 cup of white flour if you prefer)1/4 cup all-purpose flour2 tablespoons sugar, honey, or molasses2 eggs2 cups Plain Mountain High Yogurt (full-fat)2 tablespoons melted butter1/8 - 1/4 cup milk for thinning

Directions

Measure and mix the dry ingredients together, then run through a sifter.

In a separate bowl mix the wet ingredients, then add to the dry, sifted ingredients. Thin batter to taste with milk.

Serving Size: makes 12 pancakes

Number of Servings: 12

Recipe submitted by SparkPeople user JAYGOWEN.

Servings Per Recipe: 12

Nutritional Info Amount Per Serving

Calories: 110.0
Total Fat: 3.4 g
Cholesterol: 38.9 mg
Sodium: 240.4 mg
Total Carbs: 16.0 g
Dietary Fiber: 1.5 g
Protein: 4.7 g

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Member Reviews

LIBRA559
Using low fat yogurt slims the recipe and doesn't change the flavor or texture. - 8/2/14