You should be able to use all flour. The cornmeal just makes it more crumbly...
Take care,
Gloria
--- In Healthy_Recipes_For_Diabetic_Friends@yahoogroups.com, lsantomc@... wrote:
>
> Hi, this recipe sounds good. But had a ?. What can I use instead of corn flour. My son is allergic to Corn. Thanks, Linda
> Sent via BlackBerry by AT&T
>
>
> -----Original Message-----
> From: "merry.elizabeth@..." <merry.elizabeth@...>
> Sender: Healthy_Recipes_For_Diabetic_Friends@yahoogroups.com
> Date: Wed, 14 Sep 2011 10:46:21
> To: <Healthy_Recipes_For_Diabetic_Friends@yahoogroups.com>
> Reply-To: Healthy_Recipes_For_Diabetic_Friends@yahoogroups.com
> Subject: APPLE CAKE - Nutrition not Given
>
> 1/4 cup plain flour (maida)
> 1/4 cup cornflour
> 3/4 cup low fat milk
> (99.7% fat-free, readily available in the market)
> a pinch salt
> 1/4 tsp melted low fat butter
>
> Apple Filling
> 2 tsp low fat butter
> 2 apples , thickly sliced
> 1 tbsp sugar substitute
> 1/4 tsp cinnamon (dalchini) powder
> 1 tsp lemon juice
> 1/2 tsp low fat butter for greasing
>
> Mix the plain flour, cornflour, milk, salt and ¼ cup of water in a bowl, mix well till no lumps remain. Keep aside.Grease a non-stick pan with the butter and pour 2 tbsp of the batter, tilt the pan around quickly so that the batter coats the pan evenly.When the sides starts to peel off, turn the pancake around and cook the other side for a few seconds.Repeat with the remaining batter to make 4 more pancakes. Keep aside.
>
> Do apple filling
>
> Take a non-stick pan and heat the butter, add the apple slices, sugar substitute, cinnamon, lemon juice and 2 tbsp of water and mix well.
> Cook on a medium flame till the apple slices are cooked, stirring once in between.Divide the apple filling into 5 equal portions. Keep aside.
>
> Now,place cake on a dry, flat surface and place a portion of the apple filling on one half of the pancake.
> Fold the pancake over the filling to make a semi circle.
> Serve immediately.
>
