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Breakfast without guilt for moms

July 29, 2011
The Associated Press

In these nutrition-conscious times, moms may not want to start the day by pounding so many calories and refined carbs.

Why not try a classic made healthier by switching out some of the less desirable carbs and fats with better choices, such as whole-wheat flour and nut and canola oils.

These griddled corncakes with cinnamon-honey yogurt topping are easy-to-prepare, moist, tender, tasty and sport an ingredient list the whole family can feel good about.

Griddled Corncakes with Cinnamon-Honey Yogurt

Start to finish: 30 minutes

Servings: 6

3/4 cup stone-ground cornmeal

1/2 cup all-purpose flour

1/2 cup whole-wheat flour

1 teaspoon baking powder

2 tablespoons sugar

1/2 teaspoon salt

1 1/4 cups skim milk

1 1/4 cups plain nonfat Greek-style yogurt (divided)

2 tablespoons vegetable or canola oil, plus more for the griddle

4 egg whites

1/4 cup honey, or more to taste

1/2 teaspoon ground cinnamon

In a large bowl, whisk together the cornmeal, both flours, baking powder, sugar and salt.

In a medium bowl, whisk together the milk, 1/4 cup of the yogurt and the oil. Add the dry ingredients and stir until blended.

In another medium bowl, use an electric mixer to beat the egg whites to stiff peaks. Gently fold the egg whites into the batter.

Lightly oil a large heavy nonstick skillet or griddle. Heat the skillet or grill over medium. Working in batches, use about 1/4 cup of batter per pancake to make 12 pancakes. Cook until browned and puffed, about 5 minutes per side. Transfer to a plate and cover with foil to keep warm. Repeat with remaining batter.

Meanwhile, to make the topping, in a small bowl, whisk together the honey, cinnamon and remaining 1 cup of yogurt. Serve the pancakes with the yogurt topping spooned on top.

Serves six. Each serving has 269 calories, 50 from fat and 46 grams of carbohydrates.



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