Red-Pepper Pancakes With Smoked Salmon

Red-Pepper Pancakes With Smoked Salmon
Red-Pepper Pancakes With Smoked Salmon

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

Ingredients

  • 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

Directions

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 Calories: 127

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