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.