Johnnycakes

Serves: 8
Time: 00:30

Notes:

Recipe from Cooking Light: Cal 189, Fat 3.2g, Protein 11.7g, Carb 27.8g, fiber 1.5g, chol 44mg, Fe 1.2mg, Na 509mg, Ca 101mg (1 serving = 3 johnnycakes and 1 tbsp sauce)

Ingredients

Sauce:

• 1/2c thinly sliced green onions
• 1/4c loosely packed fresh parsley
• 2 tbsp lemon juice
• 2 tbsp non fat sour cream
• 1 tbsp ketchup
• 1 tbsp dijon mustard
• 1/8 tsp gr red pepper

Cakes:

• 1c yellow cornmeal
• 2 tbsp all purpose flour
• 1 tbsp sugar
• 1 tsp baking powder
• 1/2 tsp salt
• 1/4 tsp gr red pepper
• 1 1/4 c low fat buttermilk
• 1 tbsp chopped fresh chives
• 1 large egg 1c fresh corn kernels
• 3/4 lb bay scallops coarsley chopped ( or you can use other seafood or even other meat)

Directions

1. To prepare the sauce place the 1st 8 ingredients in a food processor, process until smooth. Cover and chill until ready to use.
2. To prepare cakes, combine cornmeal and next 6 ingredients( thru red peppers) in a large bowl, add buttermilk, 1 tbsp of chives and egg, stirring with a whisk until blended. Fold in corn and scallops.
3. Heat a nonstick griddle over med-high heat. Coat pan with cooking spray. Spoon batter by heaping tbsp onto hot pan. Turn johnnycakes over when edges begin to brown (about 2 min). Cook an additional 2 min or until lightly brown. Remove johnnycakes from pan, cover and keep warm. Repeat procedure with cooking spray and remaining batter.
4. Serve warm with sauce.