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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 7 |
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In Fountaintown, Indiana, Cindy Neville whips up these pretty brown pancakes chock-full of corn and vegetables and a zippy hint of hot pepper sauce for extra spice at mealtime. Ingredients:
1 cup king arthur unbleached all-purpose flour |
1 cup cornmeal |
sugar substitute equivalent to 2 teaspoons sugar |
2 teaspoons baking powder |
1/2 teaspoon salt |
1 egg |
1-1/2 cups fat-free milk |
1 cup frozen corn, thawed |
1/4 cup chopped red onion |
1/4 cup chopped green pepper |
1/4 cup finely chopped roasted sweet red peppers |
1/4 teaspoon hot pepper sauce |
14 tablespoons salsa |
7 tablespoons reduced-fat sour cream |
Directions:
1. In a large bowl, combine the first five ingredients. In a small bowl, whisk the egg, milk, corn, onion, peppers and hot pepper sauce; stir into dry ingredients until well blended.
2. Heat a large nonstick griddle or skillet coated with cooking spray; drop batter by 1/4 cupfuls onto griddle. Fry until golden brown, about 3 minutes on each side. Serve with salsa and sour cream. Yield: 7 servings.
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