Jonnycakes

Nutrition Facts

Per serving: Calories: 237 Carbohydrates: 37 g Total Fat: 6 g Saturated Fat: 1 g Cholesterol: 2 mg Protein: 8 g Fiber: 3 g Sodium: 701 mg Carb Choices: 2.5

Ingredients

1/2 cup buttermilk
3 tablespoons water
2 tablespoons egg substitute
2 teaspoons Splenda® Sugar Blend
1/4 teaspoon vanilla extract
2/3 cup self-rising cornmeal mix
2 teaspoons vegetable oil
Sugar-free maple-flavored syrup

Directions

An early American staple, these thick cornmeal pancakes have a nice tang from the buttermilk. Cornmeal mix is a combination of cornmeal and flour with baking powder and salt.

1. In a medium bowl, combine the buttermilk, water, egg substitute, Splenda Sugar Blend and vanilla. Stir in the cornmeal mix until batter is combined but slightly lumpy.

2. Heat the oil in a 12-inch nonstick skillet over medium-high heat. Drop batter 2 rounded tablespoons at a time (to make 6–7 pancakes), 2 inches apart. When the pancakes are browned on the bottom and look slightly dry around the edges, flip and cook them until they are golden brown underneath. Serve immediately with syrup.

07/05/2011 11:11 am | by Jennifer