Cilantro Corn Pancakes

Courses: Dessert

Recipe 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 teaspoon		Egg (large)
1 cup		Buttermilk or plain yogurt
2 tablespoons		Vegetable oil
1 cup		Frozen corn kernels - rinsed under
		Cold water to thaw and drained
1 x		Chopped mild green chilies - (4 oz)
1/4 cup		Chopped fresh cilantro leaves
1/3 cup		Chopped green onions
		Vegetable oil - as needed
		Salsa - for accompaniment
		Sour cream - for accompaniment

Recipe Instructions

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

In another bowl, lightly beat egg, add buttermilk, oil, corn, chilies, cilantro and green onions. Add to dry ingredients; stir until combined.

Heat griddle or skillet over medium heat or to 375 degrees. Grease griddle with shortening. Griddle is ready when a few drops of water bubble and skitter rapidly around.

For each pancake, pour scant 1/4 cup batter onto hot griddle. Cook pancakes until puffed and dry around edges. Turn and cook other sides until golden brown.

Serve with salsa and sour cream spooned over warm pancakes.

This recipe yields about 8 (4-inch) pancakes.

Source:
Breakfast Recipes at http://www.cooksrecipes.com

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