Herbed Corn & Cheese Pancakes
These delicious pancakes make a wonderful brunch or light lunch. Or, you can make them smaller and serve them as an appetizer. When corn is in season, substitute fresh corn kernels for the frozen.
  • 1 cup plain fat-free yogurt
  • 1/4 cup chopped cilantro
  • 2 tablespoons chopped mint
  • 1 Granny Smith apple, finely diced
  • 2 scallions, thinly sliced
  • 2 cups low-fat (1%) cottage cheese
  • 1 large egg white
  • 6 tablespoons flour
  • 1 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup frozen corn kernels, thawed
  • 1 tablespoon olive oil

1. In small bowl, combine 3/4 cup of yogurt, cilantro, mint, and apple; set aside.

2. In large bowl, combine cottage cheese, remaining 1/4 cup yogurt, egg white, flour, chili powder, salt, and pepper. Fold in corn kernels.

3. In large nonstick skillet, heat 1-1/2 teaspoons of oil over medium-low heat. Using half the batter, drop by generous 1/3-cup measures into pan to make 4 pancakes. Cook pancakes until lightly golden and cooked through, about 2 minutes per side.

4. Repeat with remaining batter and 1-1/2 teaspoons oil for a total of 8 pancakes. Serve panckes with sauce spooned alongside.

Nutritional Information
Per serving: 220 calories, 4.9g total fat, 1.2g saturated fat, 2.9g monounsaturated fat, 0.5g polyunsaturated fat, 2g dietary fiber, 20g protein, 26g carbohydrate, 6mg cholesterol, 808mg sodium.
Good source of: vitamin B12.

Date Published: 09/19/2005 > Printer-friendly Version

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