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.
Copyright 2005 Atkins Nutritionals, Inc., All Rights Reserved. For more on how to do Atkins, go to
www.atkins.com
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