A recipe for Spicy Corn Pancakes. Follow the simple recipe instructions for Spicy Corn Pancakes shared by other home cooking experts.
Ingredients
2 c. Whole wheat flour1 Tsp. Salt
1 Tsp. Baking powder
2 c. Corn kernels, fresh or frozen
2 Chipotle chili peppers, diced
2 Cloves garlic, minced
4 Scallions, diced
1 c. Lowfat soy milk
Directions
These delicious pancakes make a terrific dinner when served with a bottled salsa for topping. I use chipotle chili peppers that are canned in adobo sauce, but you can also use dried chipotles. Let the dried peppers soak in warm water for several minutes before you dice them. Mix whole wheat flour with salt and baking powder. In a separate bowl, mix corn, chipotles, garlic, scallions, and soy milk. Gently blend wet ingredients with dry until well mixed. Spray skillet with vegetable cooking spray and preheat until it is moderately hot. For each pancake, use about 1/4 cup batter. Cook 3 minutes on each side or until golden brown.Total Calories Per Serving: 302 Fat: 2 grams This article originally appeared in the March/April, 1994 issue of the _Vegetarian_Journal_, published by the Vegetarian Resource Group, PO Box 1463, Baltimore, MD 21203.
From: bobbi at clark.net (Bobbi Pasternak). rfvc Digest V94 Issue #204, Sept. 22, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A at Prodigy.com using
MMCONV.
