An old ethnic favorite, made a little more healthfully. Scramble a few eggs and serve with melon slices, and a wonderful and unique little breakfast has arrived.

INGREDIENTS | SERVES 10

• 2 cups cornmeal
• 1 teaspoon salt
• 4 tablespoons trans-fat-free margarine, melted
• 1 cup low-fat milk
• 2 tablespoons boiling water (approximately)
• Nonstick cooking spray

1. In a medium mixing bowl, blend the cornmeal, salt, and margarine together.

2. Add the milk and enough boiling water to make a moist but firm batter. Continue mixing until well blended.

3. Spray a large skillet with nonstick cooking spray. On low heat, drop batter by tablespoon-size spoonfuls.

4. Compress slightly with the back of the spoon, forming a thick pancake.

5. When brown, turn and cook the other side, until golden brown.