*  Exported from  MasterCook  *
 
                            SPICY CORN PANCAKES
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Vegetables                       Sept.
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2       c            Whole wheat flour
    1       t            Salt
    1       t            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
 
   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.
  
 
 
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