Emprimir
Correo Electrónico
Add a photoRaciónes: 1
Ingredientes
- 4 x Bacon slices, cut crosswise into 1/2-inch strips
- 1 bag frzn corn, thawed, liquid removed (16-oz)
- 1/4 c. Water
- 1/2 c. Sliced pimientos, well liquid removed
- 1/2 c. Thinly sliced green onions
- 1/4 c. Minced fresh parsley
- 1 Tbsp. Fresh lemon juice
- 1 tsp Salt
- 1 tsp Sugar
- 2 tsp Dry oregano
- 1/2 tsp Grnd cumin Generous healthy pinch of black pepper
- 1/2 c. Whipping cream
- 3 lrg Large eggs, separated
- 1/2 c. All purpose flour
- 1/4 tsp Baking pwdr
Direcciones
- Cook bacon in heavy large skillet over medium-high heat till crisp.
- Using slotted spoon, transfer to paper towels. Pour all but 1 Tbsp. drippings from skillet into small bowl; reserve. Add in corn to skillet; brown well, about 5 min. Add in 1/4 c. water; boil till all liquid evaporates, stirring often. Transfer to large bowl; cold.
- Mix bacon, pimientos and next 8 ingredients into corn mix. Fold in whipping cream and egg yolks, then flour and baking pwdr. Beat egg whites in medium bowl till stiff but not dry. Stir 1/4 of egg whites into batter to lighten. Mix 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 create 3-inch pancakes. Cook till golden brown, about 2 min per side, brushing skillet with drippings as needed. (Can be made 1 day ahead. Cold; cover and chill.
- Rewarm on baking sheet in 350F oven till heated through, about 10 min.)
- Makes about 16 Pancakes.
Languages
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 691g | |
| Calories 1713 | |
| Calories from Fat 1155 | 67% |
| Total Fat 128.84g | 161% |
| Saturated Fat 60.04g | 240% |
| Trans Fat 0.0g | |
| Cholesterol 901mg | 300% |
| Sodium 5605mg | 234% |
| Potassium 1119mg | 32% |
| Total Carbs 71.24g | 19% |
| Dietary Fiber 5.4g | 18% |
| Sugars 9.08g | 6% |
| Protein 69.55g | 111% |
