Corn Skillet Cakes

(makes eight, 4-inch cakes)

Ingredients:

• ⅔ cup flour
  
  


• ⅓ cup whole wheat flour
  
  


• 1 tbsp sugar
  
  


• 2 tsp baking powder
  
  


• ¼ tsp salt
  
  


• ¾ cup skim milk
  
  


• 1 egg
  
  


• 2 tbsp vegetable oil
  
  


• 1⅓ cup corn kernels (frozen, canned or fresh)
  
  

Preparation:

• Stir together the flour, whole wheat flour, sugar, baking powder and salt in a medium-sized bowl.
  
  


• In another bowl, whisk together the milk, egg, and vegetable oil. Stir in the corn, and add the wet ingredients to the dry ingredients, mixing them just to blend. The mixture will be lumpy.
  
  


• For each pancake, spread ¼ cup of batter on a hot, greased griddle. Cook the pancakes over moderate heat until they are golden brown on the bottom and the tops begin to bubble. Then flip them over, and cook them until the undersides are golden brown.
  
  

Make 4 Servings:

Weight loss recipes Amount Per Serving(2 cakes (156 g)): 275 Calories, 10 g Protein, 41 g carbohydrates, 5 g Dietary Fiber, 9 g fat, 1 g saturated fat, 48 mg cholesterol, 192 mg sodium