RED PEPPER PANCAKES WITH SMOKED SALMON
Servings: 12
Prep time: 0:15:00
Bake/Cook time: 0:20:00
Calories: 127
Fat: 9 grams
Protein: 4 grams
Carbohydrates: 3 grams
Fiber: 0 grams
Net Carbs: 3 grams
2 eggs, separated
1/2 cup Atkins Quick Quisine
Bake Mix
2 tablespoons cornmeal
1/4 teaspoon salt
Pinch of cayenne
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 36 thin strips
1. Whisk egg yolks, bake mix, cornmeal, salt, cayenne and
cream in a medium bowl until smooth. Beat egg whites
in a medium bowl with an electric mixer on high speed
until stiff peaks form. Gently 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 until bubbles
appear on surface, about 1 minute; 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.
Make these mildly spicy pancakes, seasoned with bell pepper
and cilantro, a few hours in advance and rewarm them in the
oven on low heat. To make tiny canaps, form each pancake
using only one teaspoon of batter.
Atkins - Red Pepper Pancakes with Smoked Salmon
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Atkins Diet
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