Tortitas de Maiz – Puerto Rican Cornmeal Pancakes

• servings: 9 servings
• active time: 15 minutes
• total time: 30 minutes

Ingredients

1 cup lowfat milk

1 1/2 cups yellow cornmeal

1/2 cup sugar

1/4 teaspoon salt

1 tablespoon vanilla extract

3 eggs

non stick spray (for frying)

Directions

Bring the milk, sugar and salt to a boil with 1 cup water.

Reduce heat to medium. Using a whisk, slowly add the cornmeal a little at a time, while whisking constantly to avoid lumps. (Due to the nature of cornmeal, it will not be smooth. You want it to be lump free.) Remove from heat and leave 10 minutes to cool.

Add vanilla and eggs and whisk well until thoroughly combined.

Heat a skillet and spray with non stick spray. Spray a 1/3 measuring cup with non stick spray. Using measuring cup, place a scoop of batter in the pan for each pancake. It will be in a big lump.

Using the back of a spatula, carefully flatten into a pancake. You may have to put a little water on the back of the spatula, so it does not stick to the batter.

Cook on medium heat until golden brown on both sides, about 2-3 minutes on each side.

Enjoy for breakfast with coffee.

Nutrition

• Calories: 181 kcal
• Total Fat: 3 g
• Saturated Fat: 1 g
• Cholesterol: 56 mg
• Sodium: 98 mg
• Total Carbohydrate: 32 g
• Dietary Fiber: 2 g
• Total Sugars: 13 g
• Protein: 5 g