---------- Recipe via Meal-Master (tm) v8.05
  Categories: Cakes, Brunch
       Yield: 8 Servings
 ---------------------------LARRY LUTTROPP FVKC70A---------------------------
 ------------------------L.A. TIMES FOOD SECTION 2/94------------------------
       1 qt Milk
     1/2 c  Sugar
       1 tb Baking powder
       1 c  Blue or yellow cornmeal
   1 3/4 c  Flour
       1 c  Safflower oil
       1 c  Egg whites, beaten
       2 ts Vanilla
     Blend milk, sugar, baking powder, cornmeal and flour in large bowl. Make
   well in center of dry ingredients. Add oil, egg whites and vanilla. Mix
   with wire whisk until smooth.
     Pour by 1/4 cupfuls on lightly greased griddle or non-stick skillet and
   bake until browned underneath. Flip and bake on other side.
     Each serving contains about: 489 calories; 235 mg sodium; 126 mg
   cholesterol; 29 grams fat; 49 grams carbohydrates; 9 grams protein; 0.18
   gram fiber.
     Source: El Tovar Lodge in South Rim Grand Canyon, Arizona
     Presented by: Rose Rosti, L.A. Times, Culinary SOS
     Serve with honey or molasses - or any syrup.