Corn Kernel Pancakes: The Best Corn Kernel Pancakes Recipe from Cook'n

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	Corn Kernel Pancakes

Serves: 15

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Serving Size 1 pancake

   1 (10-ounce) can BIRD's EYE frozen sweet corn, thawed
   2/3 cup all-purpose flour
   2/3 cup whole wheat flour
   1 teaspoon baking powder
   1/2 teaspoon baking soda
   1/4 teaspoon salt
   1 cup GUILT FREE nonfat sour cream
   1/2 cup GUILT FREE nonfat skim milk
   2 large egg whites

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1. Combine all ingredients. Blend until smooth.

2. Spray large, non-stick skillet with vegetable oil; heat over medium heat. Using a 1/4 cup measure, scoop batter into hot skillet; spread into 3-inch rounds. Cook until tops are bubbling and bottom is browned; turn cakes over until underside is browned.

3. Serve pancakes warm with nonfat sour cream and/or unsweetened applesauce.

EXCHANGES

PYRAMID SERVINGS
Starch 1

NUTRITION FACTS
Calories 76(2 calories from fat)
Fat 0 g
Saturated Fat 0 g
Cholesterol 0 mg
Sodium 150 mg
Carbohydrate 15 g
Dietary Fiber 1 g
Sugars 3 g
Protein 4 g

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