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Name: Calico Corn Pancakes
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 4 Bacon slices; cut crosswise; 1/4 c Chopped fresh parsley; 1/4 ts Baking Powder; 1/2 c Sliced pimientos; well; 1 ts Sugar; 2 ts Dried Oregano; 1/2 ts Ground cumin; Generous pinch of black; 1 ts Salt; ; 1/2-inch strips; 1/2 c Thinly sliced green onions; 3 lg Eggs separated; 1 Bag frozen corn; thawed,; ; (16-ounce); 1/2 c All purpose flour; 1/4 c Water; 1/2 c Whipping cream; 1 tb Fresh Lemon Juice

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INGREDIENTS

4 Bacon slices; cut crosswise
1/4 c Chopped fresh parsley
1/4 ts Baking Powder
1/2 c Sliced pimientos; well
1 ts Sugar
2 ts Dried Oregano
1/2 ts Ground cumin
Generous pinch of black
1 ts Salt
; 1/2-inch strips
1/2 c Thinly sliced green onions
3 lg Eggs ; separated
1 Bag frozen corn; thawed,
; (16-ounce)
1/2 c All purpose flour
1/4 c Water
1/2 c Whipping cream
1 tb Fresh Lemon Juice

Servings

INSTRUCTIONS

Cook bacon in heavy large skillet over medium-high heat until crisp. Using slotted spoon, transfer to paper towels. Pour all but 1 tablespoon drippings from skillet into small bowl; reserve. Add corn to skillet; brown well, about 5 minutes. Add 1/4 cup water; boil until all liquid evaporates, stirring often. Transfer to large bowl; cool. Mix bacon, pimientos and next 8 ingredients into corn mixture. Mix in whipping cream and egg yolks, then flour and baking powder. Beat egg whites in medium bowl until stiff but not dry. Stir 1/4 of egg whites into batter to lighten. Fold in remaining egg whites. Heat large skillet over medium heat. Brush with some of reserved bacon drippings. Working in batches, spoon batter into skillet by 1/4 cupfuls; spread with back of spoon to form 3-inch pancakes. Cook until golden, about 2 minutes per side, brushing skillet with drippings as needed. (Can be made 1 day ahead. Cool; cover and chill. Rewarm on baking sheet in 350F oven until heated through, about 10 minutes.) Makes about 16 Pancakes. Bon Appetit November 1999 Per serving: 879 Calories (kcal); 71g Total Fat; (70% calories from fat); 31g Protein; 35g Carbohydrate; 746mg Cholesterol; 2891mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 3 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 12 Fat; 1/2 Other Carbohydrates Converted by MM_Buster v2.0n.

NOTES

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Calico Corn Pancakes

4 Bacon slices; cut crosswise
1/4 c Chopped fresh parsley
1/4 ts Baking Powder
1/2 c Sliced pimientos; well
1 ts Sugar
2 ts Dried Oregano
1/2 ts Ground cumin
 Generous pinch of black
1 ts Salt
 ; 1/2-inch strips
1/2 c Thinly sliced green onions
3 lg Eggs separated
1 Bag frozen corn; thawed,
 ; (16-ounce)
1/2 c All purpose flour
1/4 c Water
1/2 c Whipping cream
1 tb Fresh Lemon Juice

Cook bacon in heavy large skillet over medium-high heat until crisp.  Using slotted spoon, transfer to paper towels. Pour all but 1  tablespoon drippings from skillet into small bowl; reserve. Add corn  to skillet; brown well, about 5 minutes. Add 1/4 cup water; boil  until all liquid evaporates, stirring often. Transfer to large bowl;  cool.    Mix bacon, pimientos and next 8 ingredients into corn mixture. Mix in  whipping cream and egg yolks, then flour and baking powder. Beat egg  whites in medium bowl until stiff but not dry. Stir 1/4 of egg whites  into batter to lighten. Fold in remaining egg whites.    Heat large skillet over medium heat. Brush with some of reserved bacon  drippings. Working in batches, spoon batter into skillet by 1/4  cupfuls; spread with back of spoon to form 3-inch pancakes. Cook  until golden, about 2 minutes per side, brushing skillet with  drippings as needed. (Can be made 1 day ahead. Cool; cover and chill.  Rewarm on baking sheet in 350F oven until heated through, about 10  minutes.)    Makes about 16 Pancakes.    Bon Appetit November 1999        Per serving: 879 Calories (kcal); 71g Total Fat; (70% calories from  fat); 31g Protein; 35g Carbohydrate; 746mg Cholesterol; 2891mg Sodium  Food Exchanges: 1 1/2 Grain(Starch); 3 1/2 Lean Meat; 1 Vegetable; 0  Fruit; 12 Fat; 1/2 Other Carbohydrates      Converted by MM_Buster v2.0n.

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Nutrition

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Serving Size: 1 Serving (984g)
Recipe Makes: 1 servings

Calories: 1508
Calories from Fat: 786 (52%)

Amt Per Serving		% DV

	Total Fat 87.3g	116 %
	Saturated Fat 30.4g	152 %
	Monounsaturated Fat 32.3g
	Polyunsanturated Fat 11.2g
Cholesterol 3213.6mg		989 %
Sodium 1177.5mg		41 %
Potassium 1492.3mg		39 %
Total Carbohydrate 79.5g		23 %
	Dietary Fiber 6.2g	25 %
	Sugars, other 73.3g
Protein 104.1g		149 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1508

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