Corn Pancakes With Butter, Light Syrup & Peach Syrup




Images photographed by Paulette Motzko,

2 cups Bisquick Heart Smart Pan Cake and Baking Mix

1- 1/4 cups fat free or 2% milk

One large egg or one fourth cup egg substitute

One teaspoon pure vanilla

2 tablespoons granulated sugar

1 cup cornmeal

Mix all ingredients together in a large bowl and stir until all ingredients are incorporated. Add extra milk, if necessary, to make a batter that pours easily on the griddle.

Heat large griddle or non-stick pan to medium-high, and do one test cake to see how it comes out.

Once you adjust the heat accordingly, proceed and make small round cakes from the batter, cooking on each side until bubbles appear on top of the pancakes. The cake is ready to turn when it has bubbles all over the top and has a dry appearance.

Turn cake over and cook on the other side a few seconds more, until done through out.