A little something to whet your appetite

Cornmeal Pancakes
Serves 6; Serving Size: 1-6" diameter pancake
Dry Ingredients:
½ cup all-purpose flour
½ cup cornmeal (white or yellow)
2 tsp. baking powder
½ tsp. Salt
1 Tbsp. sugar

Wet Ingredients:
1 cup soy milk, original flavor (you can use whole milk if you prefer)
1 large egg, separated, save eggwhite
2 T. olive oil (melted butter if you prefer)

Procedure:
In a large bowl, mix dry ingredients with a whisk. Set Aside.

In a smaller bowl, whisk together soy milk, egg yolk, and oil. Pour into dry ingredients until blended but slightly lumpy. Set aside.

Beat egg white in another bowl (or you can use a blender) until soft peaks form. Fold in with the rest of the ingredients. Let mixture sit for about 10 minutes. You can also prepare the batter the night before.

Heat a griddle pan over medium heat with a light coating of olive oil or butter. You don’t need much. Pour in ½ cup of batter. Let the batter set and cook until you see bubbles form. Flip pancakes and cook other side for about a minute. Transfer to a plate and serve with butter and maple syrup.

Variations:
Original recipe Pancakes: Just omit the cornmeal and replace with ½ cup of all-purpose flour to make 1 cup flour

Ricotta Pancakes: I like adding low-fat ricotta cheese in my batter. I use about ½ cup and fold it in after the egg white. Do not over fold so you still see chunks of ricotta cheese.

Banana Pancakes: Slice up some fresh bananas and arrange on pancake batter once on the griddle

Blueberry Pancakes: Fold in ½ cup fresh or frozen blueberries into the batter before folding in the egg white. Do not over mix so your batter doesn’t turn blue.

Chocolate pancakes: Add 2 Tablespoons unsweetened Dutch Cocoa Powder into the dry ingredients.

Chocolate Chip Pancakes: Fold in ½ cup semi-sweet chocolate chips into the batter before folding in the egg white.

Calories per serving: Does not include Butter and Maple Syrup upon serving

Cornmeal Pancakes: 115
Original Recipe Pancakes: 116
Ricotta Pancakes: 176
Banana Pancakes: 177
Blueberry Pancakes: 171
Chocolate Pancakes: 155
Chocolate Chip Pancakes: 233