Esta es una exhibición prevé de cómo se va ver la receta de 'Summer Squash Corn Pancakes' imprimido.

Receta Summer Squash Corn Pancakes
by Global Cookbook

Summer Squash Corn Pancakes
Calificación: 0/5
Avg. 0/5 0 votos
 
  Raciónes: 2

Ingredientes

  • 1/2 c. reduced fat Bisquick
  • 1 Tbsp. yellow cornbread mix
  • 1 pch mace
  • 2 Tbsp. liquid egg substitute
  • 1/2 c. cream style corn
  • 1/2 c. shredded zucchini (packed) (medium shred)
  • 2 Tbsp. chopped red onion
  •     cooking spray
  • 1/2 c. applesauce, unsweetened for accompaniment

Direcciones

  1. In a medium bowl, combine bisquick, cornmeal, mace, egg and corn. Mix well. Stir in zucchini and onion.
  2. Heat nonstick griddle to medium-high heat (375F.). Lightly grease warm griddle (spray a paper towel and wipe griddle with it). For each pancake, pour 2 heaping Tbsp. of batter on the griddle and spread to 2-1/2 to 3-inch diameter. Cook 3 min, turn; cook other side for 2 min. Transfer cakes to a cookie sheet. Place in a 400F for 1 to 2 min or possibly till dry to your satisfaction. Make second batch. Serve with applesauce.
  3. Description: "Easy main dish"
  4. Yield: 14 cakes
  5. Serving Ideas : Serve these tasty veggie cakes with a fresh fruit salad and iced tea.
  6. NOTES : Very tasty, meatless meal. Ready in less than 20 min.