Crc Pancakes
Yield
4 servingsPrep
10 minCook
20 minReady
30 minLow Fat, Low in Saturated Fat, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
cottage cheese
drained, low fat |
*
|
| 1 | each |
eggs
slightly beaten |
|
| ½ | cup |
milk, skim
|
|
| ½ | teaspoon |
baking powder
|
|
| 1 | cup |
rice
cooked |
|
| 1 | tablespoon |
prepared mustard
|
|
| ½ | cup |
all-purpose flour
|
|
| ⅔ | cup |
corn
kernal, drained |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
cottage cheese
drained, low fat |
*
|
| 1 | each |
eggs
slightly beaten |
|
| 118 | ml |
milk, skim
|
|
| 2.5 | ml |
baking powder
|
|
| 237 | ml |
rice
cooked |
|
| 15 | ml |
prepared mustard
|
|
| 118 | ml |
all-purpose flour
|
|
| 158 | ml |
corn
kernal, drained |
|
Directions
Combine cottage cheese and eggs; stir in milk, rice and mustard.
Combine flour and baking powder.
Add to cottage cheese mixture; stir until smooth.
Stir in corn.
Drop by heaping tablespoons onto a hot non-stick griddle; cook until br own on both sides.
