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Fresh Corn Pancakes with Lime Drizzle
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Recipe Category:
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Appetizers & Juices |
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Photo: Fresh Corn Pancakes with Lime Drizzle
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Published : 2016 - 07 - 21
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Nutritive Information :
Per portion:
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198 calories
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6 g total fat (3 g
saturated fat)
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30 g carbohydrate
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7 g protein
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2 g dietary fiber
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197 mg sodium.
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Instructions :
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In
medium mixing bowl, combine flours and salt.
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In
small bowl, use fork to beat egg. Add milk and melted butter and
stir to combine.
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Add
wet ingredients to dry ones, mixing until combined but small lumps
remain. Stir in corn and scallion greens.
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In
small bowl, use hand or electric mixer to beat egg white until soft
peaks form. Gently fold egg white into pancake batter.
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Coat
heavy skillet, preferably cast iron, generously with cooking spray
and set pan over medium-high heat. When drops of water flicked into
pan bounce, re-stir pancake batter. Using 1/4 cup measure, scoop
down to bottom of bowl and dip out about 3 tablespoons batter. Pour
batter onto skillet, making 3 1/2-inch pancake. Repeat, placing
pancakes 3 inches apart. Cook until bubbles dot pancakes, edges look
opaque and bottoms are nicely browned, about 3 minutes. Flip
pancakes and brown lightly on second side. Transfer pancakes to
platter and cover to keep warm.
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For
drizzle, in small bowl, whisk honey and 1 tablespoon lime juice
together until combined. If syrup is too sweet, add more lime juice
to taste.
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Serves: 4 servings.
Yield 12 pancakes. |
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Ingredients :
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6
Tbsp. whole-wheat pastry flour
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6
Tbsp. unbleached all-purpose flour
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1/4
tsp. salt
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1
large egg
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2/3
cup 1 percent milk
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4 tsp.
unsalted butter, melted
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1/2
cup fresh corn kernels (1 medium ear)
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1
medium scallion, green part only, very thinly sliced
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1 egg
white
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2
Tbsp. honey, preferably wildflower
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1-2
Tbsp. fresh lime juice
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Cooking spray
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Source
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- AICR
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