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Ingredients
- 2-3 ears white corn, cut off the cob
- 1/2 c corn flour
- 4 scallions, thinly sliced (both white and green)
- 1 clove garlic, minced
- 1/8 tsp Worcestershire sauce
- 8 egg whites
- 1/2 tsp white pepper
- 1 tsp salt
Directions
- Mix everything together thoroughly. Preheat oven to 275 degrees. Heat sauté pan over medium flame. Spay pan with cooking spray or lightly coat with olive oil. Using a large soup spoon, drop 5-6 spoonfuls of pancake mixture into hot pan. Allow to cook without moving until lightly brown and almost set (about 5 minutes). Turn and brown on other side. Remove from pan and keep warm in oven. Repeat until all pancakes are done.
- Top with Crab and Tomato Relish.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 34g | |
| Recipe makes 6 servings | |
| Calories 51 | |
| Calories from Fat 5 | 10% |
| Total Fat 0.54g | 1% |
| Saturated Fat 0.08g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 393mg | 16% |
| Potassium 96mg | 3% |
| Total Carbs 10.8g | 3% |
| Dietary Fiber 0.7g | 2% |
| Sugars 0.68g | 0% |
| Protein 1.54g | 2% |
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