cup Frozen Corn Kernels Or Fresh, Canned Or Thawed
3 lrgs egg whites
cup Tofu Soft Or Firm lite
cup All-Purpose Flour Unbleached
1 tablespoon chopped parsley
teaspoon baking powder
teaspoon black pepper
Set aside 1/2 cup corn kernels. In a food processor or blender, blend remaining 1 cup corn with 1 egg white, tofu, flour, parsley, baking power, salt and pepper until smooth, stopping once to scrape down the sides of the container. (This mixture was too thick for my blender, so I added a couple of tablespoons of rice milk until it began to move.)
Transfer mixture to a bowl and stir in reserved whole corn.
Preheat oven to low. Spray a nonstick skillet lightly with a nonstick spray and place over moderate heat. When the skillet is hot enough to make the batter sizzle, make pancakes, using 1/4 cup batter per cake.
Transfer to a platter and keep warm in oven. Continue until all batter is used.
Serving size: 3 three-inch pancakes
I made these a long time ago and can't remember how many I got from the recipe...but it was more then one... so the counts will be lower the I state here.
Thursday, February 11, 2010 - 8:19pm