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3/4 cup red bell pepper, diced 2/3 cup flour 1 tbsp. melted butter 2 large eggs, separated ¼ cup cornmeal ½ tsp. hot red pepper flakes 3 tbsp. coriander 1...





3/4 cup red bell pepper, diced

2/3 cup flour

1 tbsp. melted butter

2 large eggs, separated

¼ cup cornmeal

½ tsp. hot red pepper flakes

3 tbsp. coriander

1 pint sour cream

1. In large bowl mix together all ingredients except sour cream

and egg whites. Add 1 tsp. salt and ¼ tsp. pepper.

2. In small bowl beat egg white until fluffy. Fold into flour

mixture.

3. Heat large fry pan with some melted butter. Spoon in balls

of the mixture into fry pan. Do not over crowd. Flatten the

balls into small pancakes, about 1−2 inches in diameter. Cook

each pancake 1 minute on each side or until golden brown.

4. These pancakes can be used as appetizers or as first course. For

8 guests, place 5 pancakes on each plate with a large tablespoonful of

sour cream. Garnish with parsley.

 

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