Cilantro Corn Pancakes
Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
all-purpose flour
|
|
| 1 | teaspoon |
baking powder
|
|
| ½ | teaspoon |
baking soda
|
|
| 1 | teaspoon |
sugar
|
|
| ¼ | teaspoon |
salt
|
|
| ⅓ | cup |
cornmeal
|
|
| 1 | each |
eggs
or 2 each egg whites |
|
| 1 | cup |
buttermilk
or fresh plain yogurt |
|
| 2 | tablespoons |
vegetable oil
|
|
| 1 | cup |
corn
cooked and drained |
|
| ¼ | cup |
hot chili peppers
mild, roasted, chopped, peeled, seeded |
|
| ¼ | cup |
cilantro
fresh, chopped |
|
| ⅓ | cup |
scallions, spring or green onions
chopped |
|
| 1 | x |
vegetable oil
|
*
|
| 1 | x |
mild salsa
|
* |
| 1 | x |
sour cream
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
all-purpose flour
|
|
| 5 | ml |
baking powder
|
|
| 2.5 | ml |
baking soda
|
|
| 5 | ml |
sugar
|
|
| 1.3 | ml |
salt
|
|
| 79 | ml |
cornmeal
|
|
| 1 | each |
eggs
or 2 each egg whites |
|
| 237 | ml |
buttermilk
or fresh plain yogurt |
|
| 3E+1 | ml |
vegetable oil
|
|
| 237 | ml |
corn
cooked and drained |
|
| 59 | ml |
hot chili peppers
mild, roasted, chopped, peeled, seeded |
|
| 59 | ml |
cilantro
fresh, chopped |
|
| 79 | ml |
scallions, spring or green onions
chopped |
|
| 1 | x |
vegetable oil
|
*
|
| 1 | x |
mild salsa
|
* |
| 1 | x |
sour cream
|
*
|
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.
