Cornmeal Pancakes Using Yogurt

• 1 cup all-purpose flour
• 1/2 cup cornmeal
• 3 tablespoons granulated sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/8 teaspoon salt
• 1/3 cup raisins, plumped
• 1 1/2 cups non-fat strawberry yogurt
• 2 large eggs
• 1/4 cup canola oil

1. whisk together flour, cornmeal, sugar, baking powder, baking soda, and salt in a large bowl, then stir in raisins, stir together yogurt, egg and oil with a fork in another bowl and stir into flour mixture until blended,.
2. Heat a lightly greased large nonstick skillet or griddle over moderately low heat until hot.* It took forever for the first couple batches to cook. Since I always preheat my griddle for awhile I think it's because the batter is so cold and thick. Next time I'll leave it out until it gets closer to room temperature.
3. Pour 1/4 cup measures of batter into skillet in batches.
4. Cook about 3 minutes or until golden, turn and cook 1 minute more.
5. Serve immediately or transfer to a baking sheet and keep warm in a 250*F oven while cooking remaining cakes.

flour, cornmeal, granulated sugar, baking powder, baking soda, salt, raisins, nonfat, eggs, canola oil

Taken from www.food.com/recipe/cornmeal-pancakes-using-yogurt-429203 (may not work)