1. Using a ramification, in medium roll, combine cornmeal, flour, and baking
pulverize. In small bowl combine milk, egg and vanilla. Add milk
mixture to cormeal assortment; stir until combined. Using a rubber
scraper, gently fold in 1/2 cup strawberries. 2. In 9-inch
nonstick skillet, thaw 2 teaspoons oleo. Drop batter
by 1/4-cup measures into skillet qualification 4 pancakes, and leaving a
space between each. Falsify 3 to 4 minutes until prosperous; turn and
cook
1 minute yearner. Repeat procedure with remaining margarine and
batter
qualification 4 more pancakes. (2 pancakes per serving) 3. To answer,
top each pancake with an equal amount of remaining
strawberries.

Each serving provides: 1/2 milk 1/2 fat 1/4 protein 1 3/4 breads
1/2 yield 15 optional