2/3 c Yellow cornmeal
1/2 c Unsifted all-purpose flour
1 tb Sugar
1 ts Baking powder
1/2 ts Salt
1/4 ts Baking soda
1/4 ts Cayene
1 lg Egg
10 3/4 oz Condensed corn soup
3/4 c Buttermilk
1/2 c Fresh corn kernels
1/2 Red pepper; finely diced
2 Scallions; finely chopped
1 c Sour cream; or
1 c -yogurt
1 ts Grated lime zest
1/2 c Vegetable oil
NUTRITIONAL INFORMATION/SERV
133 x Calories
3 x G protein
13 x G carbohydrate
8 x G fat
20 x Mg cholesterol
234 x Mg sodium
1. In large bowl, mix dry ingredients; set aside. In medium bowl, beat
egg. Add soup; gradually blend in buttermilk. Add corn, pepper, scallions;
mix. Add flour mixture; stir just until mixed.
2. In bowl, mix sour cream (yogurt) and lime zest.
3. In large heavy skilled, heat half the oil over medium-high heat. Using
1/4 cup batter for each pancake, and spread9ing out to 4 inches, cook
pancakes in batches, 1 minute each side or untilbrowned, reducing heat to
medium and adding oil as necessary. Serve with sour-cream mixture.
Yields
16 Servings
