| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Pancake/waf |
4 |
Servings |
INGREDIENTS
| 1 |
c |
Buttermilk, plus more if needed |
| 2 |
tb |
Corn oil |
| 1/2 |
c |
Yellow cornmeal |
| 1/2 |
c |
All purpose flour |
| 1 |
ts |
Baking powder |
| 1/4 |
ts |
Baking soda |
| 1/2 |
ts |
Salt |
| 1/4 |
c |
Minced red bell pepper |
| 1 |
pk |
(10 ounces) frozen corn kernels, thawed |
| 2 |
|
Eggs separated |
| 1 |
|
Scallion, finely sliced |
|
|
Freshly ground black pepper |
INSTRUCTIONS
Blend the cup of buttermilk and corn oil together. Add the cornmeal and
steep it to soften for 15 minutes while you get all the other ingredients
together.
Meanwhile sift the flour with the baking powder, baking soda and 1/2
teaspoon of salt.
Combine the bell pepper, with corn kernels, egg yolks and scallion and
season with freshly ground black pepper.
Right before you begin to make the pancakes, combine the buttermilk and
cornmeal mixture with the bell pepper, corn and scallion mixture and stir
well.
Whip the egg whites until stiff but not dry. Preheat the griddle. With a
few swift strokes fold the dry ingredients into the wet ingredients (add
more buttermilk if needed) and fold in the egg whites. Drop about 1/4 cup
of batter onto the griddle and cook for about 2 to 3 minutes per side.
Serve with ham steaks.
Yield: 4 servings Copyright, 1997, TV FOOD NETWORK, G.P., All Rights
Reserved
Busted by Gail Shermeyer <4paws@netrax.net> on May 24, 1997
Recipe by: TVFN: COOKING MONDAY TO FRIDAY SHOW #MF6701 Posted to MC-Recipe
Digest V1 #626 by 4paws@netrax.net (Shermeyer-Gail) on May 29, 1997
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