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Puffed Cornmeal Pancake with Cranberries One Large Pancake, Serves 2 Several times a week we have cornmeal pancakes at my house for breakfast. I love them and so do my children. This version of cornmeal pancakes is elegant but still easy to prepare. The recipe is one of many that come from Strong Women Eat Well (written with Judy Knipe). I hope you enjoy it! For other deliciously nutritious recipes, be sure to go to Recipes. Ingredients 1/4 cup stone-ground cornmeal 1/4 cup all-purpose flour 1 t baking powder 1/2 t salt 2 large eggs, separated 1 egg white 1/2 cup milk 1/2 cup dried cranberries 1 T safflower, canola oil or butter 1 T sugar Maple syrup or honey Preheat oven to 400 degrees F. Place a 10-inch skillet (I use seasoned cast iron) in the oven to preheat. Combine the cornmeal, flour, baking powder, and salt and set aside. In a mixing bowl, with an electric mixer, beat the yolks at high speed until thickened, then beat in the milk. Stir in the dry ingredients and the cranberries. Add the oil to the preheated skillet and return to the oven. With clean beaters, beat the egg whites at high speed until they are foamy, gradually add the sugar, and beat until soft peaks form. Stir one-fourth of the whites into batter, and then fold in the rest. Pour the batter into the skillet and bake the pancake for 15 minutes, or until puffed and golden. Serve from the pan at once with syrup or honey. Nutritional information assumes 2 servings 430 calories 62 g carbohydrate Portions: |
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