* Exported from MasterCook *
SPICY CORN PANCAKES
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetables Sept.
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 c Whole wheat flour
1 t Salt
1 t Baking powder
2 c Corn kernels, fresh or
Frozen
2 Chipotle chili peppers,
Diced
2 Cloves garlic, minced
4 Scallions, diced
1 c Lowfat soy milk
These delicious pancakes make a terrific dinner when
served with a bottled salsa for topping. I use
chipotle chili peppers that are canned in adobo sauce,
but you can also use dried chipotles. Let the dried
peppers soak in warm water for several minutes before
you dice them.
Mix whole wheat flour with salt and baking powder. In
a separate bowl, mix corn, chipotles, garlic,
scallions, and soy milk. Gently blend wet ingredients
with dry until well mixed. Spray skillet with
vegetable cooking spray and preheat until it is
moderately hot. For each pancake, use about 1/4 cup
batter. Cook 3 minutes on each side or until golden
brown.
Total Calories Per Serving: 302 Fat: 2 grams
This article originally appeared in the March/April,
1994 issue of the _Vegetarian_Journal_, published by
the Vegetarian Resource Group, PO Box 1463, Baltimore,
MD 21203.
From:
[email protected] (Bobbi Pasternak). rfvc Digest
V94 Issue #204, Sept. 22, 1994. Formatted by Sue
Smith, S.Smith34,
[email protected] using MMCONV.
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