Red-Pepper Pancakes With Smoked Salmon

Recipe Ingredients

2		Eggs - separated
1/2 cup	55g / 1.9oz	Atkins Bake Mix
2 tablespoons	30ml	Cornmeal
1/4 teaspoon	1.3ml	Salt
1		Cayenne pepper
2/3 cup	157ml	Heavy cream
1/2 cup	73g / 2.6oz	Diced red pepper
2 tablespoons	30ml	Chopped fresh cilantro
1 tablespoon	15ml	Unsalted butter - melted
1/2 cup	118ml	Sour cream
6 oz	170g	Smoked salmon - cut thin strips

Recipe Instructions

In a medium bowl, whisk egg yolks, bake mix, cornmeal, salt, cayenne and cream until smooth. In a small bowl, beat egg whites with an electric mixer on high speed until stiff peaks form. Fold egg whites into batter. Mix in red pepper and cilantro.

Heat a large nonstick skillet over medium-high heat; brush with butter. For each pancake, use 1 tablespoon batter and spread with the back of a spoon. Make four pancakes at a time. Cook pancakes 1 minute until bubbles appear on surface; flip and cook about 30 seconds more. Transfer to a wire rack. Repeat with remaining batter.

Top each pancake with a small dollop of sour cream and a salmon strip.

This recipe yields 12 servings.

Carbohydrates: 3.5 grams

Net Carbs: 3 grams

Fiber: 0.5 grams

Protein: 4.5 grams

Fat: 9.5 grams

Calories: 127

Description:

"These spicy bell pepper and cilantro pancakes are delicious by themselves, but they're even better topped with slivers of smoked salmon and dollops of sour cream."

Source:
Atkins Cookbook at http://atkinscenter.com

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