Corn and Kasha CakesSubmitted by: KEEKBEAN
1/4 kasha, medium granulation
1/2 cup boiling water
1 1/4 cups fresh corn kernels or frozen corn kernels, thawed
3/4 cup lowfat buttermilk
1/8 tsp cayenne pepper
1/3 cup all purpose flour
1/3 cup whole wheat flour
1/2 sp baking powder
1/4 tsp baking soda
2. In a blender or food processor, combine half of the corn kernels, the egg, buttermilk, cayenne, flour, baking powder, and baking soda, Process until the batter is smooth, about 30 seconds. Add the remaining corn and the kasha. Stir briefly to combine.
3. Coat a large nonstick frying pan with nonstick cooking spray and place over medium heat. When a drop of water sizzles as it hits the pan, spoon in a scant 1/4 cup batter for each cake. Cook until the cakes are dry around the edges and a few small bubbles form on top, about 2 minutes. Turn and cook until brown on the other side about 1 1/2 minutes longer.
4. Transfer to a platter. Cover loosely with aluminum foul and keep warm while cooking the remaining cakes.
Number of Servings: 12
Recipe submitted by SparkPeople user KEEKBEAN.