Eat Smarter USA | Eat Healthy. Live Smarter.
Ingredients
for
4
Corn and Scallion Pancakes
15 min., ready in 35 min.
Time:
313
calories
Calories:
Health Score:
76 / 100
Ingredientsfor
- 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
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.
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 %) |