Spicy Mexican Corn Pancakes

[Guest guest]

Spicy Mexican Corn Pancakes

 

2 tablespoons all-purpose flour

1/2 teaspoon ground cumin

1/8 teaspoon baking powder

2 tablespoons egg substitiute

1/4 cup skim milk or soy milk

1 11 ounce can Mexicorn, drained

non-stick cooking spray

salsa, optional

 

Mix the flour, cumin and baking powder in a medium

bowl. Add the egg and milk and mix to a smooth batter.

Stir in the Mexicorn and allow the batter to sit for 5

to 10 miinutes before using.

Meanwhile, coat a medium non-stick skillet with

cooking spray and place over medium heat. Spoon 2

tablespoons of the corn mixture for each pancake into

the skillet. Cook for 2 to 3 minutes on each side

until golden brown.

Serve with salsa, if desired.Serves 6.

 

 

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