Corncakes with maple yogurt topping. Photo by Goran Kosanovic for The Washington Post.

6 servings (makes about 36 mini pancakes)

Here, maple sweetness complements the corn without overpowering the pancakes themselves, and it flavors the quick sauce as well.

The corncakes and topping can be refrigerated a day in advance. Re-stir the sauce before using. The corncakes can be reheated in a nonstick skillet over medium-low heat, until just warmed through.


For the corncakes

3/4 cup stone-ground or coarsely ground cornmeal

1/2 cup all-purpose flour

1/2 cup whole-wheat flour

1 teaspoon baking powder

1/2 teaspoon course salt

1 1/4 cups low-fat milk

1/4 cup plain low-fat yogurt

2 tablespoons pure maple syrup

2 tablespoons canola or corn oil

4 large egg whites, at room temperature

For the topping

226 g/1 cup plain or vanilla low-fat yogurt

1/4 to 1/2 cup pure maple syrup


For the corncakes: Whisk together the cornmeal, flours, baking powder and salt in a mixing bowl.

Combine the milk, yogurt, maple syrup and oil in a liquid measuring cup, then pour into the dry ingredients. Stir just until evenly moistened.

Use a mixer to beat the egg whites or whisk them by hand, until soft peaks form.

Gently fold one-third of the beaten egg whites into the corncake mixture to lighten it, then add the remaining egg whites, folding until barely incorporated. 

A few white streaks of egg white may remain; that's okay.

Grease a large nonstick skillet with cooking oil spray and place over medium heat. 

Working in batches, add 4 or 5 small dollops of pancake batter to the pan; cook for about 5 minutes or until puffed and lightly browned on the bottom, then flip them over and cook for 4 to 5 minutes on the second sides.

For the topping: Whisk together the yogurt and maple syrup (to taste; we liked it with 7 tablespoons' worth) until well blended. 

Spoon over the warm corncakes.

Adapted from an recipe.