Nutritive Information
Per portion:- 198 calories
- 6 g total fat (3 g saturated fat)
- 30 g carbohydrate
- 7 g protein
- 2 g dietary fiber
- 197 mg sodium.
Ingredients
- 6 Tbsp. whole-wheat pastry flour
- 6 Tbsp. unbleached all-purpose flour
- 1/4 tsp. salt
- 1 large egg
- 2/3 cup 1 percent milk
- 4 tsp. unsalted butter, melted
- 1/2 cup fresh corn kernels (1 medium ear)
- 1 medium scallion, green part only, very thinly sliced
- 1 egg white
- 2 Tbsp. honey, preferably wildflower
- 1-2 Tbsp. fresh lime juice
- Cooking spray
Instructions
- In medium mixing bowl, combine flours and salt.
- In small bowl, use fork to beat egg. Add milk and melted butter and stir to combine.
- Add wet ingredients to dry ones, mixing until combined but small lumps remain. Stir in corn and scallion greens.
- In small bowl, use hand or electric mixer to beat egg white until soft peaks form. Gently fold egg white into pancake batter.
- 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.
- 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.
