Pea and Corn Pancakes (2 PTS)

Recipe Ingredients

1 cup	237ml	Green peas, frozen
4		Egg whites
3/4 cup	177ml	Skim milk
1 cup	62g / 2.2oz	Unbleached white flour
1 cup	62g / 2.2oz	Corn kernels, fresh or frozen - cooked
3 tablespoons	45ml	Parsley, fresh - chopped
3/4 teaspoon	3.8ml	Salt
1/4 teaspoon	1.3ml	Black pepper - freshly ground

Recipe Instructions

In a blender or food processor, combine the peas, egg whites, and nonfat

milk. Add the flour and blend until smooth. Add the corn, parsley, salt,

and pepper. Blend just to combine.

Ladle 1/4 cup batter onto a hot nonstick riddle or saute pan. Cook over

medium heat until golden brown. Flip and cook the second side. Repeat

with the remaining batter. Serve immediately.

Serving size: 2 pancakes

Per serving: 97.7 cals; 0.5g total fat (0.1g sat fat); 17.6g carb; 1mg

chol; 2g fiber; 5.6g protein; 352mg sodium

MC Formatted & WW Pointed by Mary [[email protected]]

Source:
Mr. Paul Newman's, Newman's Own Cookbook

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