Cornmeal Pancakes

09.11.2008 | Author: Cook | Posted in Diabetic
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Cornmeal Pancakes


Servings: 6
Ingredients: 

  • 1    Egg;                              1/3 c  Cornmeal;
    • 

  • 1 c  Water;                            1/2 ts Baking powder;
    • 

  • 1/2 c  All purpose flour;                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

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