Cilantro Corn Pancakes

1/2 cup flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon sugar
1/4 teaspoon salt
1/3 cup cornmeal
1 egg (or 2 egg whites)
1 cup buttermilk or plain yogurt
2 tablespoons vegetable oil
1 cup corn kernels, cooked and drained
1/4 cup mild chilies, roasted, chopped, peeled and seeded
1/4 cup fresh cilantro
1/3 cup scallions, chopped
Mild salsa and sour cream for garnish

In a large bowl, sift together the flour, baking powder, baking soda, sugar and salt. Stir in cornmeal. In another bowl, lightly beat eggs, add buttermilk, oil, corn, chilies, cilantro and scallions. Add the dry ingredients and stir until just combined.

Heat a griddle of large skillet over medium-high heat. When hot, briush with oil, then drop batter by large tablespoonfuls onto griddle. Cook until tiny holes form, then turn to brown on other side. Garnish with salsa and sour cream.

Serves 12.


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