1. In large bowl, mix dry ingredients; set aside. In medium bowl, beat egg. Add soup; gradually blend in buttermilk. Add corn, pepper, scallions; mix. Add flour mixture; stir just until mixed. 2. In bowl, mix sour cream (yogurt) and lime zest. 3. In large heavy skilled, heat half the oil over medium-high heat. Using 1/4 cup batter for each pancake, and spread9ing out to 4 inches, cook pancakes in batches, 1 minute each side or untilbrowned, reducing heat to medium and adding oil as necessary. Serve with sour-cream mixture. From: McCalls July 1993 Happy Charring ~-- EZPoint V2.2 * Origin: "LaRKs" Place (1:343/26.3) ======================================================= =================== BBS: Computer Specialties BBS Date: 07-27-93 (17:21) Number: 58572 From: MOLLI STRUEBING Refer#: NONE To: MATT MYERS Recvd: NO Subj: MRS. FIELDS Conf: (149) COOKING
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|Serving Size: 1 Serving (56g)|
|Recipe Makes: 16 Servings|
|Calories from Fat: 46 (46%)|
|Amt Per Serving||% DV|
|Total Fat 5.2g||7 %|
|Saturated Fat 0.5g||3 %|
|Monounsaturated Fat 3.1g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 13.7mg||4 %|
|Sodium 59.5mg||2 %|
|Potassium 47.4mg||1 %|
|Total Carbohydrate 11.9g||4 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 11.4g|
|Protein 1.8g||3 %|
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Calories per serving: 100
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