Corn Pancakes <r T> recipe


5/5 - 0 Total votes

Servings: 1
Prep time: None None
Cooking time: None None

Ingredients

1 : /2 c Corn-meal

1 : ts Salt

1 : ts Baking powder

1 : tb Sugar

1/2 : c Flour

1 : ts Baking soda

2 : c Sour milk

2 : Eggs, well beaten

3 : tb Melted shortening

1 : Pan; (9 inch) corn bread

1 : cn Corn

1 : cn Stewed tomatoes

2 : c Turkey ham; cubed

Bacon; : Bacon; (5 or 6 slices

-uncooked) : -uncooked)

1 : lb Bulk Pork sausage

2 : tb Water

1/3 : c Onion, chopped

1 : c Celery, finely diced

1 : ts Poultry Seasoning

1 : ts Salt

8 : c Crumbled Cornbread

Directions

0: Set aside 1/2 cup corn kernels

1: In a food processor or blender, blend remaining 1 cup corn with 1 egg white, tofu, flour, parsley, baking power, salt and pepper until smooth, stopping once to scrape down the sides of the container

2: (This mixture was too thick for my blender, so I added a couple of tablespoons of rice milk until it began to move

3: ) Transfer mixture to a bowl and stir in reserved whole corn

4: In another bowl, beat the remaining 2 egg whites to soft, moist peaks that droop slightly when the beater is lifted (just a couple of minutes)

5: Scoop the egg whites onto the corn batter and fold them in gently with a rubber spatula

6: Preheat oven to low

7: Spray a nonstick skillet lightly with a nonstick spray and place over moderate heat

8: When the skillet is hot enough to make the batter sizzle, make pancakes, using 1/4 cup batter per cake

9: Cook until browned on the bottom, 2-3 minutes, then turn and cook until cakes are golden brown on the other side, about 2 more minutes

10: Transfer to a platter and keep warm in oven

11: Continue until all batter is used

12: Serving size: 3 three-inch pancakes I made these a long time ago and can't remember how many I got from the recipe

13:

14:

15: but it was more then one

16:

17:

18: so the counts will be lower the I state here

19: Entered into MasterCook and tested for you by Reggie & Jeff Dwork <reggie@reggie

20: com> NOTES : Cal 416

21: 9, Fat 3

22: 2g, Carb 78

23: 1g, Fib 6

24: 2g, Pro 26g, Sod 1488mg, CFF 6

25: 4%

26: Recipe by: :Everyday Cooking w/ Dean Ornish Posted to Digest eat-lf

27: v097

28: n067 by Reggie Dwork <reggie@reggie

29: com> on Mar 11, 1997







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