Corncakes With Maple Yogurt Topping

1 week ago 13

Democracy Dies successful Darkness

Here, maple sweetness complements the maize without overpowering the pancakes themselves, and it flavors the speedy condiment arsenic well.

The corncakes and topping tin beryllium refrigerated a time successful advance. Re-stir the condiment earlier using. The corncakes tin beryllium reheated successful a nonstick skillet implicit medium-low heat, until conscionable warmed through.

Ingredients

measuring cup

Servings: 6 (makes astir 36 mini pancakes)

For the corncakes

3/4 cupful stone-ground oregon coarsely crushed cornmeal
1/2 cupful all-purpose flour
1/2 cupful whole-wheat flour
1 spoon baking powder
1/2 spoon kosher salt
1 1/4 cups low-fat milk
1/4 cupful plain low-fat yogurt
2 tablespoons axenic maple syrup
2 tablespoons canola oregon maize oil
4 ample ovum whites, astatine country temperature

For the topping

8 ounces (1 cup) plain oregon vanilla low-fat yogurt
1/4 to 1/2 cupful axenic maple syrup

Nutritional Facts

Per serving (using low-fat yogurt and 7 tablespoons maple syrup)

Calories
320
Fat
7 g
Saturated Fat
2 g
Carbohydrates
55 g
Sodium
200 mg
Cholesterol
10 mg
Protein
11 g
Fiber
3 g
Sugar
29 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

Adapted from an EatingWell.com recipe.

Tested by Sarah Meyer Walsh.

Published April 8, 2018

|

Updated March 16, 2026

Read Entire Article