Corn and Scallion Pancakes
(2 votes)
(2 votes)
Health Score:
76 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 35 min.
Ready in
Calories:
313
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 313 cal. | (15 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 33 g | (22 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4 g | (13 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 7.1 mg | (59 %) | ||
| Vitamin K | 5.5 μg | (9 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 2.8 mg | (23 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 34 μg | (11 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 11.7 μg | (26 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 4 mg | (4 %) | ||
| Potassium | 274 mg | (7 %) | ||
| Calcium | 93 mg | (9 %) | ||
| Magnesium | 35 mg | (12 %) | ||
| Iron | 1.4 mg | (9 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 3.2 g | |||
| Uric acid | 45 mg | |||
| Cholesterol | 113 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 75 grams Cornmeal
- 50 grams Pastry flour
- 200 milliliters milk
- 2 eggs
- salt
- cayenne pepper
- 250 grams Corn kernel (canned or frozen))
- 1 scallion
- vegetable oil (for sauteing)
- Sage
Preparation steps
1.
In a bowl, stir together the flour and cornmeal. Add enough of the milk to make a smooth batter. Whisk in the eggs and season with salt and cayenne pepper. (The batter shouldn't be too thin, but add a little more milk if necessary.)
2.
Drain the corn or thaw and drain if frozen. Rinse the scallions and thinly slice. Fold the corn and the scallions into the batter. Heat the oil in a skillet, and working in batches, drop the batter by tablespoons into the pan. Saute until golden brown, about 2 minutes per side.
3.
Add the sage leaves to the hot oil and cook until frizzled, Drain on paper towels and scatter over the pancakes to serve.
