3/4 cup unbleached pastry flour
3/4 cup cornmeal
1 tablespoon sugar
1 teaspoon baking soda
1 3/4 cups nonfat buttermilk
2 egg whites
1-1/2 cups fresh or frozen, thawed strawberries
Mix flour, cornmeal, sugar, and baking soda in a bowl.Stir in the buttermilk and egg whites, and mix thoroughly.Fold in the strawberries.Heat a nonstick skillet and spoon out 1/4 cup of batter for each pancake. Cook until bubbles appear and the edges begin to become dry.Then flip over and cook until the second side is lightly browned, for about 4 minutes. Serve hot. Yields: 4 Servings.
There are four basic food groups: milk chocolate, dark chocolate, white chocolate, and chocolate truffles.
~Author Unknown
