Recipe - Cilantro Corn Pancakes

One half cup Flour
1 teaspoon Baking powder
One half teaspoon Baking soda
1 teaspoon Sugar
One fourth teaspoon Salt
1/3 cup Cornmeal
1 Egg
or
2 Egg whites
1 cup Buttermilk
or
Fresh plain yogurt
2 tablespoon Vegetable oil
1 cup Corn kernels
;cooked and drained
One fourth cup Mild chiles, roasted
;chopped, peeled, & seeded
One fourth cup Fresh cilantro, chopped
1/3 cup Scallions, chopped
Vegetable oil
Mild salsa
Sour cream

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 mediumhigh 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini