Cilantro corn pancakes

12 Servings

Ingredients

Quantity Ingredient
½ cup Flour
1 teaspoon Baking powder
½ teaspoon Baking soda
1 teaspoon Sugar
¼ teaspoon Salt
⅓ cup Cornmeal
1 Egg or-
2 Egg whites
1 cup Buttermilk or-
Fresh plain yogurt
2 tablespoons Vegetable oil
1 cup Corn kernels
;cooked and drained
¼ cup Mild chiles, roasted
;chopped, peeled, & seeded
¼ cup Fresh cilantro, chopped
⅓ cup Scallions, chopped
Vegetable oil
Mild salsa
Sour cream

Directions

In large bowl, sift together the flour, baking powder, baking soda, sugar and salt. Stir in cornmeal.

In another bowl, lightly beat egg or egg whites, add buttermilk, oil, corn, chiles, cilantro and scallions. Add to dry ingredients; stir until combined.

Place a griddle or large skillet over medium-high heat. When hot, brush with oil, then drop batter by large tablespoonfuls onto griddle. Cook until tiny holes form on each pancake. Turn pancakes; brown on other side. Pass mild salsa and sour cream to spoon over pancakes.

From 1994 Shepherd's Garden Seeds Catalog, pg. 15. Posted by Cathy Harned.

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