Recipe By : Anita A. Matejka
Serving Size : 15 Preparation Time :0:15
Categories : Breakfast
Amount Measure Ingredient -- Preparation Method
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3/4 c wheat flour
1/2 c unbleached flour
1/4 c cornmeal
1/4 c oatmeal
1/2 c brown sugar -- packed
1 tsp baking soda
1/4 tsp salt
2 egg whites -- whipped
1 c buttermilk* -- at room temperature
1 c fat-free sour cream
Prepare skillet with cooking spray and heat on medium until hot. In a
mixing bowl, combine flours, cornmeal, oatmeal, brown sugar, baking soda, and
salt. In another mixing bowl, combine egg whites, buttermilk, and sour cream.
Mix dry ingredients with wet ingredients just until moistened. Ladle in
the batter, using 3 or more tablespoons per cake. Cook for 2 minutes, then
flip carefully and cook for 2 minutes more. Repeat with remaining batter.
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NOTES : *Buttermilk Substitute. Combine 3 teaspoons vinegar with
enough skim milk to equal 1 cup; let stand 5 minutes.
