Cornmeal Pancakes with Serrano & Ginger Note from Cheri: You'll never think pancakes are boring fare again! This diabetic friendly recipe was given to us by Marilyn Helton, author of our Diabetic Dining on Fabulous Foods column. Marilyn always says, "A diagnosis of diabetes does NOT have to be a culinary death sentence! Marilyn originally got this recipe from Light the Fire - Fiery Food with a Light New Attitude!, by Linda Matthie-Jacobs. While this is not a diabetic dining book, Marilyn has since figured the nutritional analysis. 1 C cornmeal 1 C flour 2 T sugar 1 T baking powder 1/2 tsp. baking soda 2 large eggs, lightly beaten 1 1/4 C low-fat (2%) milk 2 T vegetable oil 1 serrano or jalapeño pepper, finely chopped 2 T grated fresh ginger root Serves 6 (3 pancakes each) Preheat oven to 200° F degrees In a large bowl, combine cornmeal, flour, sugar, baking powder and baking soda. In a medium bowl, combine eggs, milk, oil, serrano or jalapenño pepper and ginger. Pour into dry ingredients and mix until just combined. Spray nonstick skillet with nonstick cooking spray. Heat skillet over medium heat and spoon in batter for each pancake. Cook until the surface bubbles and the underside is golden brown. Turn and cook until bottom is golden brown as well. Place cooked pancakes in covered casserole and keep warm in oven until all pancakes are cooked and ready to serve. Per (3 pancake) Serving: 267 Cal 8 g Fat 40 g Carbohydrate 84 mg Cholesterol 366 mg Sodium 8 g Protein 2 g Dietary Fiber 160 mg Calcium Dietary Exchanges: 2-1/2 Starch/Bread 1-1/2 Fat 1/2 Meat/Protein 1/4 Milk
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