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Serve these fluffy pancakes and their lively salsa as a first course or as a side dish. The provolone cheese brings out the flavor of the green onions.

Recipe by Cooking Light April 2003


Credit: Karry Hosford

Recipe Summary test

12 servings (serving size: 1 pancake and 3 tablespoons salsa)


Ingredient Checklist


Instructions Checklist
  • To prepare salsa, combine first 9 ingredients in a bowl. Cover and chill.

  • To prepare pancakes, lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (flour through black pepper) in a large bowl; make a well in center of mixture. Combine buttermilk and egg in a bowl; add to flour mixture. Stir just until moist. Let stand 10 minutes. Fold in green onions and provolone cheese.

  • Spoon about 1/4 cup batter onto a hot nonstick griddle or nonstick skillet coated with cooking spray. Turn pancakes when tops are covered with bubbles and edges look cooked (about 3 minutes). Serve salsa over warm pancakes.

Nutrition Facts

128 calories; calories from fat 23%; fat 3.2g; saturated fat 1.1g; mono fat 0.9g; poly fat 0.3g; protein 4.8g; carbohydrates 20.5g; fiber 2g; cholesterol 23mg; iron 1.2mg; sodium 352mg; calcium 99mg.