1 1/2 c Fresh; canned or thawed
-frozen corn kernels
3 lg Egg whites
1/3 c Soft tofu (I used firm
-’cause that’s all I had on
-hand)
1/4 c Unbleached all-purpose flour
1 tb Chopped parsley
1/2 ts Baking powder
1/2 ts Salt
1/4 ts Black pepper
Date: Tue, 12 Mar 1996 11:09:58 -0800
From: Judy.Mingram@west.sun.com (Judy Mingram – SunSoft)
From “Everyday Cooking with Dr. Dean Ornish” page 158-159
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.
In another bowl, beat the remaining 2 egg whites to soft, moist peaks that
droop slightly when the beater is lifted (just a couple of minutes). Scoop
the egg whites onto the corn batter and fold them in gently with a rubber
spatula.
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. Cook until
browned on the bottom, 2-3 minutes, then turn and cook until cakes are
golden brown on the other side, about 2 more minutes. Transfer to a platter
and keep warm in oven. Continue until all batter is used.
Serves 4; Serving size: 3 three-inch pancakes, Calories: 124, Fat: 2.3g,
Cholesterol: 0 mg, Carbohydrate: 19.8 g, Protein: 8.5 g, Sodium: 333.5
mg.
FATFREE DIGEST V96 #72
From the Fatfree Vegetarian recipe list. Downloaded from Glen’s MM Recipe
Archive,
Yields
4 Servings