Ingredients

2/3 cup whole grain pastry flour

2/3 cup yellow cornmeal (course ground)

1 Tbsp sugar

1 1/2 tsp baking powder

1/2 tsp baking soda

1/8 tsp black pepper

1 1/2 cups buttermilk or plain nonfat yogurt

1 large Egg

2 egg whites

2 Tbsp Canola oil

1 cup drained corn

Preparation

  1. In a large bowl, stir together the flour, cornmeal, sugar, baking powder, baking soda, and pepper

  2. In a medium bowl, whisk together the buttermilk or yogurt, egg, egg whites, and oil. Stir in the corn. Pour the corn mixture over the dry ingredients and stir to mix

  3. Coat a pancake griddle or large nonstick pan with cooking spray. Heat over medium heat. For each pancake, spoon 3 tbsp of batter onto the griddle. Cook about 3 minutes or until the undersides are golden brown. Turn and cook 1 to 2 minutes more, or until the second side is browned. Transfer to a platter; keep warm in a 200˚F oven while making remaining pancakes. Serve hot