RCI-BR.008.0197.001
Strawberry-corn pancakes
Strawberry-corn pancakes from the Recidemia collection
Prep15 min
Cook45 min
Total60 min
Servings4
Difficultyintermediate
Ingredients
Method
1
Whisk together 1/2 cup cornmeal, 2 tbsp cornmeal, 1/2 cup all-purpose flour, and a pinch of salt in a large mixing bowl to combine dry ingredients evenly.
2
Create a well in the center of the dry mixture and pour in 1 cup evaporated skim milk, 1 large egg, and 1 tsp vanilla extract.
3
Stir the wet ingredients into the dry ingredients until just combined; do not overmix, as some lumps are acceptable for tender pancakes.
4
Fold 1 cup of the sliced strawberries gently into the batter, reserving the remaining 1 cup strawberries for topping.
5
Heat a large nonstick skillet or griddle over medium heat and add 1 tbsp reduce-calories margarine, swirling to coat evenly.
2 minutes
6
Ladle approximately 1/4 cup batter per pancake onto the hot skillet, spacing them 2 inches apart to allow room for spreading.
1 minutes
7
Cook the pancakes until the edges appear set and small bubbles form on the surface, about 2-3 minutes.
3 minutes
8
Flip each pancake gently and cook the other side until golden brown, about 2 minutes.
2 minutes
9
Transfer the cooked pancakes to a warm serving plate and repeat with remaining batter, adding the remaining 1 tsp margarine to the skillet as needed.
8 minutes
10
Arrange the warm pancakes on individual serving plates and top with the reserved sliced strawberries.