RED PEPPER PANCAKES WITH SMOKED SALMON
Servings: 12
Prep time: 0:15:00
Bake/Cook time: 0:20:00
Calories: 121
Fat: 9 grams
Protein: 6 grams
Carbohydrates: 3 grams
Fiber: 1 grams
Net Carbs: 2 grams
2 large eggs, separated
1/2 cup Atkins Quick CuisineTM Bake Mix
2 tablespoons cornmeal
1/4 teaspoon salt
Pinch of cayenne pepper
2/3 cup heavy cream
1/2 cup red pepper, diced (about 1 medium pepper)
2 tablespoons fresh cilantro, chopped
1 tablespoon unsalted butter, melted
1/2 cup sour cream
5 ounces smoked salmon, cut into thin strips
1. In a medium bowl, whisk egg yolks, bake mix, cornmeal,
salt, cayenne and cream until smooth. Stir in red pepper
and cilantro. In a small bowl, beat egg whites with an
electric mixer on high speed until stiff peaks form. Fold
egg whites into batter.
2. Heat a large nonstick skillet over medium heat. Brush
with butter and for each pancake, use 1 tablespoon
batter and spread with the back of a spoon. Cook
pancakes 1 minute until bubbles appear around edges;
flip and cook about 30 seconds more. Transfer to a wire
rack. Repeat with remaining batter.
3. Top each pancake with a dollop of sour cream and a
few salmon strips.
These tiny pancakes are delicious by themselvesbut even better
when topped with dollops of sour cream and strips of smoked
salmon.
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