| Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 1 Tasse | all-purpose flour |
| 1/2 Tasse | Yellow or blue cornmeal |
| 1 Esslöffel | sugar |
| 1 Esslöffel | baking powder |
| 1/2 Teelöffel | salt |
| 2 | eggs separated |
| 1 Tasse | milk |
| 1/4 Tasse | butter or margarine, melted |
| 1 Tasse | Cooked whole kernel corn |
| 4 | green onions thinly sliced |
| 1/2 mittel | Sweet red pepper, finely chopped |
| 1 Dose | (4 ounces) chopped green chilies Butter, margarine or cooking oil for frying Maple syrup, optional |
|
In a medium bowl, combine flour, cornmeal, sugar, baking powder and salt. In a small bowl, beat egg yolks; blend in milk and butter. Add to dry ingredients; stir until just mixed. (Batter may be slightIy lumpy). Stir in the corn, green onions, red pepper and green chilies; set aside. In a small mixing bowl, beat egg whites until stiff peaks form. Gently fold into batter. For each pancake, pour about 1/4 cup batter onto a lightly greased hot griddle; turn when bubbles form on tops of cakes. Cook second side until golden brown. Serve immediately with syrup if desired. Yield: 20 pancakes.
|
|
Anmerkungen zum Rezept:
|
