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.

This entry was posted on Saturday, October 6th, 2007 at 11:03 pm and is filed under American, Corn, Main Dish. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.

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