Cornmeal Pancakes with Maple-Fruit Butter

Name: Cornmeal Pancakes with Maple-Fruit Butter
Prep time: 19 min
Cook time: 19 min
Total time: 19 min
Yield: 12
Cuisine: Global
Ingredients: 1 teaspoon baking powder; 1 teaspoons baking soda; 2 Tbsps brown sugar; 59 milliliters fat-free egg substitute; 118 milliliters all-purpose flour; 12 servings Maple-Fruit Butter; 315 milliliters nonfat buttermilk; 1 Tbsp vegetable oil; 118 milliliters yellow cornmeal

You can never have too many morn meal recipes, so give Cornmeal Pancakes with Maple-Fruit Butter a try. One portion of this dish contains roughly 3g of protein, 2g of fat, and a total of 129 calories. This recipe serves 12. A mixture of egg substitute, baking soda, nonfat buttermilk, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes approximately 19 minutes.

Instructions

Prepare Maple-Fruit Butter. Set aside.

Ingredients you will need

Fruit Butter

Maple Syrup

Combine flour and next 4 ingredients in a medium bowl; make a well in center of mixture.

Ingredients you will need

All Purpose Flour

Equipment you will use

Bowl

Combine buttermilk, egg substitute, and oil; add to flour mixture, stirring just until dry ingredients are moistened.

Ingredients you will need

Egg Substitute

Buttermilk

All Purpose Flour

Cooking Oil

Let batter stand 5 minutes.

Coat a nonstick griddle with cooking spray, and preheat to 35

Ingredients you will need

Cooking Spray

Equipment you will use

Frying Pan

For each pancake, pour 1/4 cup batter onto hot griddle. Cook pancakes until tops are covered with bubbles and edges look cooked; turn pancakes, and cook other sides.

Equipment you will use

Frying Pan

Serve each pancake with 1 tablespoon Maple-Fruit Butter, reserving remaining fruit butter for another use.

Ingredients you will need

Fruit Butter

Maple Syrup