| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | American | 1 | Servings | |
INGREDIENTS
| 1 | pn | Cayenne |
| 2 | oz | Goat cheese |
| 1/2 | c | Red peppers roasted, peeled |
| and diced |
INSTRUCTIONS
Prepare the batter, substituting the pinch of cayenne for the sugar in the basic recipe. Add the goat cheese, red pepper, and parsley to the batte, Gently fold in the beaten egg whites in two stages. Cook the pancake following the directions at left. To roast the pepper, for this recipe, grill or broil thern, turning occasionally, until the skin blackens and blisters all When cool enough to handle, peel off the skin and discard the seeds and rib,. Yields one 8-inch pancake serves one or two Apple-Brandy Puffy Pancake Callvados, Normandy's famous apple brandy, intensifies the flavor of the fruit. The more affordable American applejack gives a similar boost. Yields one 8-inch pancake; serves one or two. NOTES : 1 recipe Puffy Pancake,, butter Posted to FOODWINE Digest 28 Dec 96 Recipe by: Cooking Light (Oct/Nov 1996)tpogue@idsonline.com From: Terry Pogue <tpogue@IDSONLINE.COM> Date: Sun, 29 Dec 1996 14:29:44 -465800
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Nutrition (calculated from recipe ingredients)
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Calories: 220
Calories From Fat: 149
Total Fat: 17g
Cholesterol: 44.8mg
Sodium: 293mg
Potassium: 180.3mg
Carbohydrates: 4.7g
Fiber: 1.2g
Sugar: 1.5g
Protein: 12.7g