Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 c Cornmeal, yellow, uncooked
2 tb Cornmeal, yellow, uncooked
1/2 c Flour, all-purpose
1 c Milk, evaporated, skim
1 Egg, large
1 ts Extract, vanilla
2 c Strawberries, sliced, divide
1 tb Margarine, reduce-cal(tub)
1 ts Margarine, reduce-cal(tub)

1. Using a fork, in medium bowl, combine cornmeal, flour, and baking
powder. In small bowl combine milk, egg and vanilla. Add milk
mixture to cormeal mixture; stir until combined. Using a rubber
scraper, gently fold in 1/2 cup strawberries. 2. In 9-inch
nonstick skillet, melt 2 teaspoons margarine. Drop batter
by 1/4-cup measures into skillet making 4 pancakes, and leaving a
space between each. Cook 3 to 4 minutes until golden; turn and
cook
1 minute longer. Repeat procedure with remaining margarine and
batter
making 4 more pancakes. (2 pancakes per serving) 3. To serve,
top each pancake with an equal amount of remaining
strawberries.

Each serving provides: 1/2 milk 1/2 fat 1/4 protein 1 3/4 breads
1/2 fruit 15 optional

Per serving: 310 mg sodium 55 mg cholesterol

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