Red-Pepper Pancakes With Smoked Salmon
- 2 eggs separated
- 1/2 cup Atkins Bake Mix
- 2 tablespoons cornmeal
- 1/4 teaspoon salt
- 1 pinch 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 thin strips
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.
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.
Top each pancake with a small dollop of sour cream and a salmon strip.
This recipe yields 12 servings.
Carbohydrates: 3.5 grams
Net Carbs: 3 grams
Fiber: 0.5 grams
Protein: 4.5 grams
Fat: 9.5 grams