These corn cakes taste great and are good for you! Theyre made with a combination of whole-wheat flour and wheat germ for goodness and the cornmeal gives it a cool texture. Serve with maple syrup or try yogurt and honey then add loads of fresh fruit!
Directions for: Whole-Wheat Corn Cakes with Maple Syrup
Ingredients
cup yellow cornmeal (175 ml)
cup all-purpose flour (125 ml)
cup whole-wheat flour (125 ml)
1 tsp baking powder (5 ml)
2 Tbsp sugar (30 ml)
tsp salt (2 ml)
1 tsp wheat germ (5 ml)
1 cup skim milk (310 ml)
cup non-fat yogurt (60 ml)
1 Tbsp vegetable oil (15 ml)
4 egg whites
maple syrup, to taste
Directions
1. Combine the cornmeal, all-purpose flour, whole-wheat flour, baking powder, sugar, salt and wheat germ in a medium bowl. In another medium bowl, stir together, the skim milk, non-fat yogurt and vegetable oil. Beat the egg whites until stiff with an electric mixer or in a stand mixer fitted with the whisk attachment. Add the milk mixture to the flour mixture and gently stir. Do not overmix. Gently fold in the beaten egg whites.
2. Heat two 6-inch non-stick frying pans over medium-high heat (or alternatively use a griddle or cast iron skillet). Add some vegetable oil to the pan and wipe out the excess with paper towel.
3. Add 1/2 cup of batter and cook until the top of the cake bubbles. Flip and continue cooking until lightly golden brown, about 2 to 3 minutes per side. Repeat with the remaining batter, keeping the cakes warm in a low oven as you make them. Serve with maple syrup.
See more: Brunch, Eggs/Dairy, Quick and Easy, North American, Breakfast, Fry, KitchenAid Pairing