Puffed Cornmeal Pancake

Makes 2

Tammy

ingredients

1
Preheat oven to 400 degrees F. Place a 10-inch skillet (I use seasoned cast iron) in the oven to preheat.
2
Combine the cornmeal, flour, baking powder, and salt and set aside. In a mixing bowl, with an electric mixer, beat the yolks at high speed until thickened, then beat in the milk. Stir in the dry ingredients and the cranberries.
3
Add the oil to the preheated skillet and return to the oven. With clean beaters, beat the egg whites at high speed until they are foamy, gradually add the sugar, and beat until soft peaks form. Stir one-fourth of the whites into batter, and then fold in the rest. Pour the batter into the skillet and bake the pancake for 15 minutes, or until puffed and golden. Serve from the pan at once with syrup or honey.
4
Nutritional information assumes 2 servings
5
430 calories
6
14 g total fat
7
(3.0 g saturated fat)
8
62 g carbohydrate
9
4 g fiber
10
245 mg calcium
11
13 g protein
12
Portions:
13
1 Protein, 1 Grain, 1 Extra