| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Vegetarian |
Veg-cook, Sept. |
4 |
Servings |
INGREDIENTS
| 2 |
c |
Whole wheat flour |
| 1 |
ts |
Salt |
| 1 |
ts |
Baking powder |
| 2 |
c |
Corn kernels, fresh or |
|
|
Frozen |
| 2 |
|
Chipotle chili peppers, |
|
|
Diced |
| 2 |
|
Cloves garlic, minced |
| 4 |
|
Scallions, diced |
| 1 |
c |
Lowfat soy milk |
INSTRUCTIONS
These delicious pancakes make a terrific dinner when served with a bottled
salsa for topping. I use chipotle chili peppers that are canned in adobo
sauce, but you can also use dried chipotles. Let the dried peppers soak in
warm water for several minutes before you dice them.
Mix whole wheat flour with salt and baking powder. In a separate bowl, mix
corn, chipotles, garlic, scallions, and soy milk. Gently blend wet
ingredients with dry until well mixed. Spray skillet with vegetable cooking
spray and preheat until it is moderately hot. For each pancake, use about
1/4 cup batter. Cook 3 minutes on each side or until golden brown.
Total Calories Per Serving: 302 Fat: 2 grams
This article originally appeared in the March/April, 1994 issue of the
_Vegetarian_Journal_, published by the Vegetarian Resource Group, PO Box
1463, Baltimore, MD 21203.
From: bobbi@clark.net (Bobbi Pasternak). rfvc Digest V94 Issue #204, Sept.
22, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using
MMCONV.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegcook2.zip
A Message from our Provider:
“Society’s rejects have a special place in God’s heart”