Corncakes With Maple Yogurt Topping

2 hours ago 2

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