Chile Corncakes
13 ingredients
2 steps
Ingredients
- 1/2 cup whole wheat flour (about 2 3/8 ounces)
- 1/2 cup all-purpose flour (about 2 1/4 ounces)
- 1 cup yellow cornmeal
- 1/2 cup dried egg mix
- 1/3 cup nonfat dry milk
- 2 teaspoons baking powder
- 1 teaspoon salt
- 2 cups water
- 1/2 cup fresh corn kernels
- 1/4 cup canola oil
- 1 (4.5-ounce) can chopped green chiles, drained
- 6 tablespoons reduced-fat sour cream
- 6 tablespoons fat-free bottled salsa
Directions
-
1Lightly spoon flours into dry measuring cups; level with a knife. Combine flours, cornmeal, and next 4 ingredients (through salt) in a large bowl; make a well in center of mixture. Add 2 cups water, corn, oil, and chiles, stirring just until moist.
-
2Pour about 1/3 cup batter per pancake onto a hot nonstick griddle or nonstick skillet. Cook 3 minutes or until tops are covered with bubbles and edges looked cooked. Carefully turn pancakes over; cook 2 minutes or until bottoms are lightly browned. Serve with sour cream and salsa.
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