Title: Strawberry-Corn Pancakes
Categories: Breakfast Bread Ww
Yield: 4 Servings

1/2	c	Cornmeal, yellow, uncooked
2	tb	Cornmeal, yellow, uncooked
1/2	c	Flour, all-purpose
1	c	Milk, evaporated, skim
1		Egg, large
1	ts	Extract, vanilla
2	c	Strawberries, sliced, divide
1	tb	Margarine, reduce-cal(tub)
1	ts	Margarine, reduce-cal(tub)

1. Using a fork, in medium bowl, combine cornmeal, flour, and baking powder. In small bowl combine milk, egg and vanilla. Add milk mixture to cormeal mixture; stir until combined. Using a rubber scraper, gently fold in 1/2 cup strawberries. 2. In 9-inch nonstick skillet, melt 2 teaspoons margarine. Drop batter by 1/4-cup measures into skillet making 4 pancakes, and leaving a space between each. Cook 3 to 4 minutes until golden; turn and cook 1 minute longer. Repeat procedure with remaining margarine and batter making 4 more pancakes. (2 pancakes per serving) 3. To serve, top each pancake with an equal amount of remaining strawberries.

Each serving provides: 1/2 milk 1/2 fat 1/4 protein 1 3/4 breads 1/2 fruit 15 optional

Per serving: 310 mg sodium 55 mg cholesterol

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