Corn-and-Chili Pancakes
Top these spicy pancakes with some nonfat sour cream and Super Spicy Salsa, or some warmed maple syrup.
INGREDIENTS
- ½ cup buttermilk
- 1 tablespoon olive oil
- ½ cup egg substitute
- ½ cup grated extra-sharp Cheddar cheese
- 1 jalapeño pepper, minced
- 2 ears sweet corn
- ½ cup cornmeal
- 1 cup all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 tablespoon sugar
- 1 tablespoon chili powder
- 1 tablespoon peanut oil
- 1 tablespoon butter
In large bowl, combine buttermilk, olive oil, egg substitute, Cheddar, and jalapeño pepper and mix well.
Cut the kernels off the sweet corn and add to buttermilk mixture along with cornmeal, flour, baking powder, baking soda, sugar, and chili powder; mix until combined. Let stand for 10 minutes.
Heat griddle or frying pan over medium heat. Brush with the butter, then add the batter, ¼ cup at a time.
Cook until bubbles form and start to break and sides look dry, about 3–4 minutes. Carefully flip pancakes and cook until light golden brown on second side, about 2–3 minutes. Serve immediately.
Serves 6
Calories: 252.62
Fat: 9.20 grams
Saturated fat: 3.03 grams
Dietary fiber: 2.17 grams
Sodium: 287.01 mg
Cholesterol: 10.91 mg
