Estimated Nutrition (whole recipe, rough)
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Strawberry | 1 cup (152g) | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
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- 1/2 cup cornmeal, yellow, uncooked
- 2 tbsp cornmeal, yellow, uncooked
- 1/2 cup flour, all-purpose
- 1 cup milk, evaporated, skim
- 1 egg, large
- 1 tsp extract, vanilla
- 2 cup strawberries, sliced, divide
- 1 tbsp margarine, reduce-cal(tub)
- 1 tsp margarine, reduce-cal(tub)
- =
Directions
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 ½ cup strawberries. In 9-inch nonstick skillet, melt 2 teaspoons margarine. Drop batter by ¼-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) To serve, top each pancake with an equal amount of remaining strawberries. Each serving provides: ½ milk ½ fat ¼ protein 1 ¾ breads ½ fruit 15 optional per serving: 310 mg sodium 55 mg cholesterol