2 lg Eggs
1/2 c Part-skim ricotta cheese
1/2 c Low-fat milk
1 pk Jiffy corn muffin mix; 8-1/2
-ounces
3/4 c Frozen corn; thawed
1. Separate egg yolks and whites into two mixing bowls; set the whites
aside.
2. Whisk ricotta into the yolks, then whisk in milk. Stir in corn muffin
mix until well combined. Stir in corn.
3. Beat the reserved whites with an electric mixer on high speed until they
are stiff but not dry. With a spatula, gently fold them into the batter
until no traces of white remain.
4. Heat a large nonstick skillet over medium-low heat. For each pancake,
drop about 1/3 cup of the batter onto the skillet. Cook until golden brown
on the undersides, about 2 min. Turn the pancakes over and cook until they
are golden on the second side and the centers spring back when lightly
pressed, about 2 minutes longer. Repeat until all the batter is used.
Cal 354 Pro: 12g Fat: 12g Carb: 50g Sodium: 460mg
Yields
4 Servings