Corn Pancakes

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* Exported from MasterCook *

 

Corn Pancakes

 

Recipe By : Everyday Cooking with Dr. Dean Ornish, page 157

Serving Size : 4 Preparation Time :0:00

Categories : Breads, Quick Soyfoods

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/2 cups fresh corn kernels

OR canned or thawed frozen

3 large egg whites

1/3 cup soft tofu

1/4 cup unbleached all-purpose flour

1 tablespoon chopped parsley

1/2 teaspoon baking powder

1/2 teaspoon salt

1/4 teaspoon black pepper

 

Serves 4.

 

These are some of the lightest pancakes you'll ever eat, thanks to the

aerating power of egg whites. Eat them hot off the griddle with Swiss

Chard and Roasted Onions or with a favorite salsa. And don't just reserve

them for dinner; they would be a nice treat for Sunday breakfast with a

little fat-free fruit chutney or maple syrup.

 

Set aside 1/2 cup corn kernels. In a food processor or blender, blend

remaining 1 cup corn with 1 egg white, tofu, flour, parsley, baking powder,

salt, pepper, until smooth, stopping once to scrape down the sides of the

container. Transfer mixture to a bowl and stir in reserved whole corn.

 

In another bowl, beat the two remaining egg whites to soft, moist peaks

that droop slightly when the beater is lifted. Scoop the egg whites onto

the corn batter and fold them in gently with a rubber spatula.

 

Preheat oven to low. Spray a nonstick skillet lightly with nonstick spray

and place over moderate heat. When the skillet is hot enough to make the

batter sizzle, make pancakes, using 1/4 cup batter per cake. Cook until

browned on the bottom, 2 to 3 minutes, then turn and cook until cakes are

golden brown on the other side, about 2 more minutes. Transfer to a

platter and keep warm in oven. Continue until all batter is used.

 

TIP: If you're short on time, replace the corn pancakes with corn on the

cob served Mexican style; with a swipe of nonfat sour cream an a dash of

chili powder.

 

Serving Size: 3 three-inch pancakes. Calories: 124 Fat: 2.3 g Cholesterol:

0 mg Carbohydrate: 19.8 g Protein: 8.5 g Sodium: 333.5 mg

 

 

 

 

 

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