Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2/3 c Yellow cornmeal
1/2 c Unsifted all-purpose flour
1 tb Sugar
1 ts Baking powder
1/2 ts Salt
1/4 ts Baking soda
1/4 ts Cayene
1 lg Egg
10 3/4 oz Condensed corn soup
3/4 c Buttermilk
1/2 c Fresh corn kernels
1/2 Red pepper; finely diced
2 Scallions; finely chopped
1 c Sour cream; or
1 c -yogurt
1 ts Grated lime zest
1/2 c Vegetable oil

----------------NUTRITIONAL INFORMATION/SERV---------------------
133 x Calories
3 x G protein
13 x G carbohydrate
8 x G fat
20 x Mg cholesterol
234 x Mg sodium

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: McCall's July 1993 Happy Charring

~-- EZPoint V2.2 * Origin: "LaRK's" 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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