2 c Whole wheat flour 2 Chipotle chili peppers,
1 ts Salt Diced
1 ts Baking powder 2 Cloves garlic, minced
2 c Corn kernels, fresh or 4 Scallions, diced
Frozen 1 c Lowfat soy milk
These delicious pancakes make a terrific dinner when served with a
bottled salsa for topping. I use chipotle chili peppers that are
canned in adobo sauce, but you can also use dried chipotles. Let the
dried peppers soak in warm water for several minutes before you dice
them.
Mix whole wheat flour with salt and baking powder. In a separate
bowl, mix corn, chipotles, garlic, scallions, and soy milk. Gently
blend wet ingredients with dry until well mixed. Spray skillet with
vegetable cooking spray and preheat until it is moderately hot. For
each pancake, use about 1/4 cup batter. Cook 3 minutes on each side
or until golden brown.
Total Calories Per Serving: 302 Fat: 2 grams
This article originally appeared in the March/April, 1994 issue of the
_Vegetarian_Journal_, published by the Vegetarian Re
Yields
4 servings