BREADS AND MUFFINS
CLOSE1/2 cup fresh cranberries
1/4 cup all-purpose flour
2 tablespoons plus 2 teaspoons whole wheat flour
1 tablespoon yellow cornmeal
1 tablespoon sugar
1/2 teaspoon baking powder
1/8 teaspoon salt
1/8 teaspoon ground nutmeg or 1/4 teaspoon vanilla extract
6 tablespoons nonfat milk
2 tablespoons pasteurized egg substitute
1-1/2 teaspoons walnut or canola oil
Bring 2 inches of water to a boil in a small saucepan. Add cranberries, boil for 2 minutes. Drain and cool for 5 minutes.
Meanwhile, whisk all-purpose flour, whole-wheat flour, cornmeal, sugar, baking powder, salt and nutmeg (if using) in a large bowl.
Whisk milk, egg substitute, oil and vanilla (if using) in a small bowl until combined.
Coat a griddle or large nonstick skillet with cooking spray; heat over medium heat. Using 1/4 cup of batter for each pancake, cook 2 pancakes at a time until bubbles dot the surface, 2 to 3 minutes. Flip and continue cooking until browned, 1 to 2 minutes more Repeat with the remaining batter.
Makes 2 servings, 2 pancakes each.
