Blend the cup of buttermilk and corn oil together. Add the cornmeal and steep it to soften for 15 minutes while you get all the other ingredients together. Meanwhile sift the flour with the baking powder, baking soda and 1/2 teaspoon of salt. Combine the bell pepper, with corn kernels, egg yolks and scallion and season with freshly ground black pepper. Right before you begin to make the pancakes, combine the buttermilk and cornmeal mixture with the bell pepper, corn and scallion mixture and stir well. Whip the egg whites until stiff but not dry. Preheat the griddle. With a few swift strokes fold the dry ingredients into the wet ingredients (add more buttermilk if needed) and fold in the egg whites. Drop about 1/4 cup of batter onto the griddle and cook for about 2 to 3 minutes per side. Serve with ham steaks. Yield: 4 servings Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved Busted by Gail Shermeyer <firstname.lastname@example.org> on May 24, 1997 Recipe by: TVFN: COOKING MONDAY TO FRIDAY SHOW #MF6701 Posted to MC-Recipe Digest V1 #626 by email@example.com (Shermeyer-Gail) on May 29, 1997
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|Serving Size: 1 Serving (205g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 495 (73%)|
|Amt Per Serving||% DV|
|Total Fat 55g||73 %|
|Saturated Fat 7.3g||37 %|
|Monounsaturated Fat 29.4g|
|Polyunsanturated Fat 14.2g|
|Cholesterol 528.8mg||163 %|
|Sodium 346.5mg||12 %|
|Potassium 224.1mg||6 %|
|Total Carbohydrate 29.3g||9 %|
|Dietary Fiber 1.4g||6 %|
|Sugars, other 27.9g|
|Protein 18.9g||27 %|
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Calories per serving: 682
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