Pea and Corn Pancakes (2 PTS) Recipe - Cooking Index
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 |
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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