Red Bell Pepper Pancakes
3/4 cup red bell pepper, diced
2/3 cup flour
1 tbsp. melted butter
2 large eggs, separated
¼ cup cornmeal
½ tsp. hot red pepper flakes
3 tbsp. coriander
1 pint sour cream
- In large bowl mix together all ingredients except sour cream and egg whites. Add 1 tsp. salt and ¼ tsp. pepper.
- In small bowl beat egg white until fluffy. Fold into flour mixture.
- Heat large fry pan with some melted butter. Spoon in balls of the mixture into fry pan. Do not over crowd. Flatten the balls into small pancakes, about 1−2 inches in diameter. Cook each pancake 1 minute on each side or until golden brown.
- These pancakes can be used as appetizers or as first course. For 8 guests, place 5 pancakes on each plate with a large tablespoonful of sour cream. Garnish with parsley.
