1 c Unbleached all-purpose flour
1 tb Cornmeal
1 tb Sugar
2 ts Baking powder
1/2 ts Salt
1 c Reconstituted nonfat dry
-milk; or rice milk
1 Egg; or two egg whites
Beaten
2 tb Corn oil
1/8 ts Almond extract
1 c Corn kernels
In large sifter, place flour, cornmeal, sugar, salt, baking powder and
salt. Sift together into medium bowl. In seperate bowl whisk together
milk or rice milk, egg or whites, oil and extract. Add to dry
ingredients, mixing lightly with fork. Do not overmix. Fold in corn
kernels.
Drop by 1/4 cupfuls onto preheated, lightly oiled nonstick skillet or
griddle. Cook over medium heat until bubbles appear, about 2 minutes.
Turn once; cook other side until golden, about 2 minutes. Makes 10-12
medium pancakes. |
NOTES : 3 grams of fat per pancake.
Yields
10 servings