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Title: Corn Pancakes with Warm Strawberry Compote
Categories: Breakfast Sauce
Yield: 3 Servings

AMERICAN MEASUREMENTS
3/4cAll-purpose flour
1/2cCorn meal
1/2tsBaking powder
1/2tsBaking soda
2tbGranulated sugar
1/2tsSalt
1cSkim milk
2 Egg whites
WARM STRAWBERRY COMPOTE
16ozBag frozen strawberries unsweetened, thawed
2tbGranulated sugar
2tsCornstarch
1/4cWater
1/4tsVanilla

PANCAKES: In a bowl, stir together flour, corn meal, baking powder, baking soda, sugar and salt. Beat in milk and egg whites.

Heat a nonstick skillet lightly coated with vegetable spray. Dip out one-third cup of batter and pour into skillet. When top is bubbly and bottom is golden, flip and cook on the other side. Transfer to a plate and keep warm. When the pancakes are done, place two on each plate and top with the compote.

WARM STRAWBERRY COMPOTE: Place strawberries, their juices and the sugar in a medium saucepan. Heat until the berries are warm. Stir cornstarch into the water. Add to strawberries in pan and stir until smooth. Simmer until juices are thickened slightly, about 2 to 3 minutes. Remove from heat and stir in vanilla.

Makes 3 servings

Per serving: Calories: 338 Fat: 2 grams

Source: Oregonian FoodDay; typos by Dorothy Flatman 1997

From: Dorothy Flatman Date: 11-17-97 (12:05) Occ Bbs (51) Cooking

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