Southwest Cheddar Pancakes |
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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 12 |
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2011 Christmas with Southern Living; serve with grilled pork tenderloin Ingredients:
1 3/4 cups self-rising flour |
3/4 cup buttermilk |
1/3 cup vegetable oil |
3 large eggs, separated |
1 cup shredded sharp cheddar cheese |
2 green onions, chopped |
1 (11 ounce) can yellow corn with red and green bell peppers, drained |
fresh salsa, for garnish |
chopped green onion, for garnish |
Directions:
1. Add flour to a big bowl; make a well in the center.
2. Stir together the buttermilk, oil, and egg yolks; add to flour, stirring just until moistened.
3. Beat egg whites at high speed with an electric mixer until stiff peaks form; fold into batter.
4. Add cheese, 2 chopped green onions, and corn to batter, stirring just until blended (batter will be thick).
5. Pour about 1/3 cup batter for each pancake onto a hot, lightly greased griddle or large nonstick skillet; spread each into a 4-inch circle.
6. Cook pancakes 3-4 minutes or until tops are covered with bubbles and edges look dry and cooked; turn and cook other side 2 minutes or until done.
7. Garnish, if desired.
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