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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 8 |
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Savory pancake that is really good for breakfast, brunch, lunch or dinner. Lots of great corn taste going on here. I love these things and hope you do as well. Ingredients:
1/2 cup all purpose flour |
1/3 cup cornmeal |
1 teaspoon baking powder |
1/2 teaspoon baking soda |
1 teaspoon sugar |
1/4 teaspoon salt |
1 large egg |
1 cup buttermilk or plain yogurt |
2 tablespoons vegetable oil |
1 cup frozen corn kernels rinsed under cold water to thaw and drained |
4 ounce can chopped mild green chilies |
1/4 cup chopped fresh cilantro leaves |
1/3 cup chopped green onions |
vegetable oil as needed |
salsa |
sour cream |
Directions:
1. Combine flour, cornmeal, baking powder, baking soda, sugar and salt.
2. Stir in cornmeal.
3. Lightly beat egg, then add buttermilk, oil, corn, chilies, cilantro and onions.
4. Add to dry ingredients then stir until combined.
5. Heat griddle or skillet over medium heat.
6. Grease griddle with shortening then pour batter onto hot griddle.
7. Cook pancakes until puffed and dry around edges.
8. Turn and cook other sides until golden brown.
9. Serve with salsa and sour cream spooned over warm pancakes.
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