Red Bell Pepper And Coriander Pancakes With Guacamole

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs, Grains		Cooking liv, New text im	1	Servings

INGREDIENTS

2/3	c	All-purpose flour
1/4	c	Cornmeal
1/2	t	Red pepper flakes, or to
		taste
2/3	c	Milk
2/3	c	Diced red bell pepper
3	T	Chopped cilantro leaves
2		Eggs, separated
1	T	Melted butter
		Salt and freshly ground
		pepper to taste
1		Avocado, peeled and finely
		diced
2	T	Lime juice, or to taste
1		Jalapeno, seeded and diced
2	T	Chopped cilantro, or to
		taste
		Salt and freshly ground
		pepper to taste
3		Roma tomatoes, seeded and
		diced

INSTRUCTIONS

In a bowl combine flour, cornmeal, red pepper flakes, milk, red bell
pepper, cilantro, egg yolks, and melted butter. Season with salt and
pepper. With electric mixer beat egg whites to soft peak and fold into
batter.  In a nonstick pan over moderate heat brush some melted butter.
Drop  batter by the spoonful into pan so that pancakes are about 1 1/2
inches in diameter. When bubbles appear on surface of pancakes and
undersides are golden brown, flip pancakes and allow undersides to
cook until golden. Remove pancakes top rack to cool.  Guacamole: In a
bowl combine avocado, lime juice, jalapeno, cilantro,  salt, and
pepper. If desired, mash with fork to smooth avocado. Add  tomatoes and
fold together.  Assembly  When pancakes are cool, spoon about 1/2
teaspoon sour cream onto  center. Top with an equal amount of
guacamole. Garnish with leaf of  cilantro.  Yield: 36 - 40 pancake
Posted to MC-Recipe Digest V1 #362  Recipe by: COOKING LIVE SHOW
#CL8782  From: "Angele and Jon Freeman" <jfreeman@netusa1.net>  Date:
Wed, 1 Jan 1997 10:02:14 -0500

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 1070 Calories From Fat: 459 Total Fat: 53.2g Cholesterol: 415.5mg Sodium: 849.1mg Potassium: 1770.2mg Carbohydrates: 119.9g Fiber: 19.1g Sugar: 13.3g Protein: 34.1g