Corn and Zucchini Pancakes
This recipe makes 12 3-inch (8 cm) pancakes servings
Nutritional Info |
|
|---|---|
| Per pancake: about | - |
| cal | 100 |
| pro | 3 g |
| total fat | 3 g |
| carb | 15 g |
- Portion size: twelve 3-inch (8 cm) pancakes
Introduce vegetables to the breakfast table with these hearty griddle cakes. Top with syrup or low-fat yogurt. You can even freeze them to pop in the toaster oven.
Ingredients
- 1-1/3 cups 1-1/3cupsall-purpose flour
- 1 tbsp 1tbspgranulated sugar
- 1 tbsp 1tbspbaking powder
- 1/2 tsp 1/2tspsalt
- 1 1eggeggs
- 1 cup 1cupmilk
- Vegetable oil
- 3/4 cup 3/4cupcooked corn kernels
- 1/3 cup 1/3cupshredded zucchini
Preparation
In large bowl, stir together flour, sugar, baking powder and salt. Whisk together egg, milk and 1 tbsp (15 mL) oil; pour over dry ingredients. Sprinkle with corn and zucchini; stir just until dry ingredients are moistened.
Heat nonstick skillet over medium heat; brush with 1 tsp (5 mL) oil. Using 1/4 cup (50 mL) batter for each pancake and brushing skillet with up to 1 tsp (5 mL) more oil as necessary, cook pancakes for about 2 minutes or until golden brown on bottom and bubbles break on top but do not fill in. Turn and cook for about 45 seconds or until bottoms are golden brown. Makes twelve 3-inch (8 cm) pancakes.
Additional information :
Variation:
Apple Pancakes: Substitute 1 cup (230 mL) grated apple for corn and zucchini.
Source : © CanadianLiving.com
