Cornmeal Pancakes with Maple-Fruit Butter

Ingredients

• 1 teaspoon double-acting baking powder 
• 0.5 teaspoon baking soda 
• 2 tablespoons brown sugar 
• 0.3 cup egg substitute fat-free
• 0.5 cup flour all-purpose
• 12 servings maple-fruit butter 
• 1.3 cups nonfat buttermilk 
• 1 tablespoon vegetable oil 
• 0.5 cup cornmeal yellow

Equipment

• bowl
• frying pan

Directions

1. Prepare Maple-Fruit Butter. Set aside.
2. Combine flour and next 4 ingredients in a medium bowl; make a well in center of mixture.
3. Combine buttermilk, egg substitute, and oil; add to flour mixture, stirring just until dry ingredients are moistened.
4. Let batter stand 5 minutes.
5. Coat a nonstick griddle with cooking spray, and preheat to 35
6. For each pancake, pour 1/4 cup batter onto hot griddle. Cook pancakes until tops are covered with bubbles and edges look cooked; turn pancakes, and cook other sides.
7. Serve each pancake with 1 tablespoon Maple-Fruit Butter, reserving remaining fruit butter for another use.