| previous | next |
Title: Cornmeal Pancakes
Categories: Diabetic Bread Pancake
Yield: 6 Servings
| 1 | Egg; | |
| 1 | c | Water; |
| 1/2 | c | All purpose flour; |
| 1/3 | c | Cornmeal; |
| 1/2 | ts | Baking powder; |
| 1/2 | ts | Salt; |
In a bowl, combine egg and water, stir in flour, cornmeal, baking powder and salt; beat well, then allow tos tand for 5-10 minutes. Heat a nonstick frypan over medium heat. Brush very lightly with vegetable oil. Stir batter, then pour batter, 2 tablespoons at a time, into frypan to make very thin pancakes. Cook until just dry on top. Do not turn. Stack until all pancakes are cooked. Stir batter as it is being used.
Makes 12 pancakes 1 Serving = 2 pancakes : 1 starchy choice : 13 g carbohydrate : 3 g protein : 1 g fat : 310 kilojoules : 73 calories
| previous | next |