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Cilantro Corn Pancakes

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Recipe

 
Trans-fat Free, Good source of fiber

Ingredients

Amount Measure Ingredient Features
½ cup all-purpose flour
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1 teaspoon baking powder
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½ teaspoon baking soda
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1 teaspoon sugar
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¼ teaspoon salt
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cup cornmeal
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1 each eggs
or 2 each egg whites
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1 cup buttermilk
or fresh plain yogurt
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2 tablespoons vegetable oil
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1 cup corn
cooked and drained
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¼ cup hot chili peppers
mild, roasted, chopped, peeled, seeded
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¼ cup cilantro
fresh, chopped
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cup scallions, spring or green onions
chopped
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1 x vegetable oil
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1 x mild salsa
*
1 x sour cream
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Ingredients

Amount Measure Ingredient Features
118 ml all-purpose flour
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5 ml baking powder
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2.5 ml baking soda
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5 ml sugar
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1.3 ml salt
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79 ml cornmeal
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1 each eggs
or 2 each egg whites
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237 ml buttermilk
or fresh plain yogurt
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3E+1 ml vegetable oil
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237 ml corn
cooked and drained
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59 ml hot chili peppers
mild, roasted, chopped, peeled, seeded
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59 ml cilantro
fresh, chopped
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79 ml scallions, spring or green onions
chopped
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1 x vegetable oil
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1 x mild salsa
*
1 x sour cream
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Directions

In large bowl, sift together the flour, baking powder, baking soda, sugar and salt.

Stir in cornmeal.

In another bowl, lightly beat egg or egg whites, add buttermilk, oil, corn, chiles, cilantro and scallions.

Add to dry ingredients; stir until combined.

Place a griddle or large skillet over medium-high heat.

When hot, brush with oil, then drop batter by large tablespoonfuls onto griddle.

Cook until tiny holes form on each pancake.

Turn pancakes; brown on other side.

Pass mild salsa and sour cream to spoon over pancakes.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 158g (5.6 oz)
Amount per Serving
Calories 23235% from fat
 % Daily Value *
Total Fat 9g 14%
Saturated Fat 2g 8%
Trans Fat 0g
Cholesterol 49mg 16%
Sodium 307mg 13%
Total Carbohydrate 11g 11%
Dietary Fiber 3g 10%
Sugars g
Protein 15g
Vitamin A 7% Vitamin C 27%
Calcium 11% Iron 10%
* based on a 2,000 calorie diet How is this calculated?
 

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