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Black-eyed Pea Cakes with Jalapeo Sour Cream

INGREDIENTS:2 cups sour cream
3 Tbsps. fresh jalapeño peppers, minced
1 ½ tsps. garlic powder
1 egg
1 cup all-purpose flour
1 Tbsp. baking powder
1 tsp. sugar
½ tsp. salt
3/4 cup milk
1 oz. butter, melted
8 oz. cooked black-eyed peas (if using canned peas, rinse, drain)
5 oz. whole kernel corn
3 oz. red bell peppers, dicedDIRECTIONS:1. Combine sour cream, jalapeños and garlic powder; mix well. Cover; refrigerate.

2. Make pancakes: In a bowl whisk the egg. Stir in flour, baking powder, sugar, salt, milk and butter; mix until smooth. Fold in black-eyed peas, corn and peppers.

3. For each pancake, pour about 1 oz. of batter onto a greased griddle. Cook until bubbles form. Turn; continue cooking until light brown. Serve warm with sour cream as a side to grilled meats or serve as part of a vegetarian entrée.NUTRITIONAL INFORMATION: Calories 284 (152% from fat); Fat 17g (sat. 10.06g); Protein 6.7g; Carbohydrates 28g; Sodium 413 mg; Cholesterol 64mg; Fiber 2.7g
SERVINGS:8 servingsFrom:Recipe from Land O Lakes