Ingredientsservings 39 cals
- In a bowl combine corn, bell pepper, parsley and green onion. Stir in the pancake batter, salt and pepper. Heat a non stick skillet over medium heat. Brush pan with butter. Add heaping tablespoons of batter, cook until golden brown on each side. Remove from skillet. Place on baking sheet in warm oven, while continuing to cook remaining batter in the same way. Serve warm with small dollop of sour cream. Garnish of chive.
Per Serving: 39 calories; 1.3 g fat; 6.2 g carbohydrates; 1 g protein; 5 mg cholesterol; 131 mg sodium. Full nutrition
ReviewsRead all reviews 3
I think this recipe would be even better made with cornbread batter, rather than pancake batter.
Tried them Saturday night for two girlfriends prior to dinner. We loved them so much - we made more after dinner and had them for dessert! They're easy, they look fun, they taste great, they're ...