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Strawberry-corn pancakes

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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 ½ cup strawberries. In 9-inch nonstick skillet, melt 2 teaspoons margarine. Drop batter by ¼-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) To serve, top each pancake with an equal amount of remaining strawberries. Each serving provides: ½ milk ½ fat ¼ protein 1 ¾ breads ½ fruit 15 optional per serving: 310 mg sodium 55 mg cholesterol

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