lemlin's sw corn, red pepper and scallion pancakes

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* Exported from MasterCook *

 

Corn, Red Pepper and Scallion Pancakes

 

Recipe By :Main Course Vegetarian Pleasures by Jeanne Lemlin

Serving Size : 4 Preparation Time :0:00

Categories : Main Dishes

 

Amount Measure Ingredient -- Preparation Method

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

1 tablespoon vegetable oil

1 medium red bell pepper -- cored and finely diced

4 scallions -- thinly sliced

4 eggs

2/3 cup milk

1 1/4 cups unbleached flour

1 1/4 teaspoons baking powder

3/4 teaspoon salt

1 teaspoon sugar

Freshly ground pepper

2 cups corn kernels -- thawed if necessary

Vegetable oil for frying

Salsa

Sour cream

 

Heat oil in a large skillet over medium heat. Add the bell pepper and scallions

and saute just until the pepper is tender, about 7 minutes. Set aside to cool.

 

Beat eggs in a large bowl. Beat in the milk. Add flour, baking powder, salt,

sugar and pepper and mix just until combined. Stir in the cooled vegetables and

corn.

 

Coat a large frying pan with a very thin layer of oil and heat over medium heat

until hot. Cook about 3 pancakes at a time using about 1/4 cup of the batter per

pancake. See tip.

 

The pancakes are done when they are golden brown on both sides and cooked

through. Serve with a large spoonful of salsa on top of each pancake and a tiny

spoonful of sour cream on the salsa.

 

TIP Adjust size for equal portions: make 9 when serving 3 people, etc.

 

Description:

" Jam-packed with vegetables, these tasty pancakes need only a spoonful of

salsa and a dot of sour cream for a special brunch or supper offering. "

Yield:

" 8 pieces "

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Per Serving (excluding unknown items): 329 Calories; 10g Fat (25.3% calories

from fat); 13g Protein; 50g Carbohydrate; 3g Dietary Fiber; 193mg Cholesterol;

635mg Sodium. Exchanges: 3 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Non-Fat

Milk; 1 1/2 Fat; 0 Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0

 

 

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