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Title: Corn Pancakes with Warm Strawberry Compote
Categories: Breakfast Sauce
Yield: 3 Servings
| AMERICAN MEASUREMENTS | ||
| 3/4 | c | All-purpose flour |
| 1/2 | c | Corn meal |
| 1/2 | ts | Baking powder |
| 1/2 | ts | Baking soda |
| 2 | tb | Granulated sugar |
| 1/2 | ts | Salt |
| 1 | c | Skim milk |
| 2 | Egg whites | |
| WARM STRAWBERRY COMPOTE | ||
| 16 | oz | Bag frozen strawberries unsweetened, thawed |
| 2 | tb | Granulated sugar |
| 2 | ts | Cornstarch |
| 1/4 | c | Water |
| 1/4 | ts | Vanilla |
PANCAKES: In a bowl, stir together flour, corn meal, baking powder, baking soda, sugar and salt. Beat in milk and egg whites.
Heat a nonstick skillet lightly coated with vegetable spray. Dip out one-third cup of batter and pour into skillet. When top is bubbly and bottom is golden, flip and cook on the other side. Transfer to a plate and keep warm. When the pancakes are done, place two on each plate and top with the compote.
WARM STRAWBERRY COMPOTE: Place strawberries, their juices and the sugar in a medium saucepan. Heat until the berries are warm. Stir cornstarch into the water. Add to strawberries in pan and stir until smooth. Simmer until juices are thickened slightly, about 2 to 3 minutes. Remove from heat and stir in vanilla.
Makes 3 servings
Per serving: Calories: 338 Fat: 2 grams
Source: Oregonian FoodDay; typos by Dorothy Flatman 1997
From: Dorothy Flatman Date: 11-17-97 (12:05) Occ Bbs (51) Cooking
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