1 c. yellow corn meal
1 c. all-purpose flour
1 to 2 Tbsp. sugar or 1 packet Sweet 'N Low (optional)
1/2 tsp. salt (optional)
1 1/2 c. skim milk
2 egg whites, slightly beaten or 1/4 c. egg substitute
1/4 c. olive oil (extra virgin)

Combine dry ingredients. Combine milk, egg and oil. Blend all ingredients. Use 1/3 cup for each cake. Bake on a hot, nonstick griddle, sprayed with olive oil cooking spray.

Leftover batter, thinned with milk, is great for French toast the following breakfast.