Red-Pepper Pancakes with Smoked Salmon
These spicy bell pepper and cilantro pancakes are delicious by themselves, but they're even better topped with slivers of smoked salmon and dollops of sour cream.
2 eggs, separated
1/2 cup CarbQuik Baking Mix*
2 tablespoons cornmeal
1/4 teaspoon salt
Pinch of cayenne pepper
2/3 cup heavy cream
1/2 cup diced red pepper
2 tablespoons chopped fresh cilantro
1 tablespoon unsalted butter, melted
1/2 cup sour cream
6 ounces smoked salmon, cut into thin strips
1. In a medium bowl, whisk egg yolks, bake mix, cornmeal, salt, cayenne and cream until smooth. In a small bowl, beat egg whites with an electric mixer on high speed until stiff peaks form. Fold egg whites into batter. Mix in red pepper and cilantro.
2. Heat a large nonstick skillet over medium-high heat; brush with butter. For each pancake, use 1 tablespoon batter and spread with the back of a spoon. Make four pancakes at a time. Cook pancakes 1 minute until bubbles appear on surface; flip and cook about 30 seconds more. Transfer to a wire rack. Repeat with remaining batter.
3. Top each pancake with a small dollop of sour cream and a salmon strip.
Prep time: 15 minutes
Bake/Cook time: 20 minutes
nutrition per serving