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)
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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