1/2   c            Cornmeal, yellow, uncooked
   2       tb           Cornmeal, yellow, uncooked
     1/2   c            Flour, all-purpose
   1       c            Milk, evaporated, skim
   1                    Egg, large
   1       t            Extract, vanilla
   2       c            Strawberries, sliced, divide
   1       tb           Margarine, reduce-cal(tub)
   1       t            Margarine, reduce-cal(tub)
  1.  Using a fork, in medium bowl, combine cornmeal,
  flour, and baking
      powder.  In small bowl combine milk, egg and
  vanilla.  Add milk
      mixture to cormeal mixture; stir until combined.
  Using a rubber
      scraper, gently fold in 1/2 cup strawberries. 2.
  In 9-inch nonstick skillet, melt 2 teaspoons
  margarine.  Drop batter
      by 1/4-cup measures into skillet making 4
  pancakes, and leaving a
      space between each.  Cook 3 to 4 minutes until
  golden; turn and cook
      1 minute longer.  Repeat procedure with remaining
  margarine and batter
      making 4 more pancakes.  (2 pancakes per serving)
  3. To serve, 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 fruit   15 optional
  Per serving:  310 mg sodium    55 mg cholesterol