CORNMEAL FLAPJACKS

Cornmeal Flapjacks image

Wake up your breakfast! The complex carbs in these fab flapjacks supply long-lasting energy. From ® Prevention Healthy Cooking.

Provided by Betty Crocker Kitchens

Time 20m

Yield 6

Number Of Ingredients 9

Ingredients

1 cup cornmeal
3/4 cup whole grain pastry flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups buttermilk
1 tablespoon canola or soybean oil
2 tablespoons maple syrup
1 egg
3 cups berries such as blueberries, raspberries and blackberries

Steps:

Heat oven to 200° F. Coat a baking sheet with cooking spray.
In large bowl, combine cornmeal, flour, baking soda and salt.
In medium bowl, combine buttermilk, oil, maple syrup and egg. Add to flour mixture; stir just until blended.
Coat a large skillet with cooking spray and warm over medium heat. Pour batter by scant 1/4 cupfuls into skillet. Cook 2 minutes or until tiny bubbles appear on the surface and edges begin to look dry. Flip and cook 2 minutes longer or until golden. Place flapjacks on the prepared baking sheet; place in oven to keep warm.
Recoat skillet with cooking spray. Repeat with remaining batter to make a total of 18 flapjacks. Serve flapjacks with berries.

Nutrition Facts : Calories 270, Carbohydrate 49 g, Cholesterol 35 mg, Fat 1/2, Fiber 6 g, Protein 7 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 470 mg, Sugar 12 g, TransFat 0 g