Strawberry-corn pancakes

1. Using a fork, in medium bowl, combine cornmeal, flour, and baking powder.
2. In small bowl combine milk, egg and vanilla.
3. Add milk mixture to cormeal mixture; stir until combined.
4. Using a rubber scraper, gently fold in ½ cup strawberries.
5. In 9-inch nonstick skillet, melt 2 teaspoons margarine.
6. Drop batter by ¼-cup measures into skillet making 4 pancakes, and leaving a space between each.
7. Cook 3 to 4 minutes until golden; turn and cook 1 minute longer.
8. Repeat procedure with remaining margarine and batter making 4 more pancakes.
9. (2 pancakes per serving) To serve, top each pancake with an equal amount of remaining strawberries.
10. Each serving provides: ½ milk ½ fat ¼ protein 1 ¾ breads ½ fruit 15 optional per serving: 310 mg sodium 55 mg cholesterol.