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"Cilantro Corn Pancakes"

1/2 c Flour

1 t Baking powder

1/2 ts Baking soda

1 t Sugar

1/4 ts Salt

1/3 c Cornmeal

1 Egg

-or- 2 Egg whites

1 c Buttermilk

-or- Fresh plain yogurt 2 tb Vegetable oil

1 c Corn kernels

-- cooked and drained 1/4 c Mild chiles, roasted

-- chopped, peeled, & seeded 1/4 c Fresh cilantro, chopped

1/3 c 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 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.



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apps

Baked Goods

basics

bbq

beansngrains

beef

beverages

breads

breakfasts

cake

candies

canning and preserving

casseroles

cheese

chicken

chocolate

condiments

cookies

crock pot and slow cooker

desserts

duck

eggs

fruits

grains

herbs and spices

hoilday

hot and spicy

Jelies and jams

kids

lamb

liquor

Main Dish

Mexican

Nuts

Pasta

Pets

Quick and Easy

Recipes for pets

Regional Cuisine

Rice

Salad

Sauces

Sausages

Seafood

Side Dish

Snacks

Soups

Stews

Stuffings

Sweets and Desserts

Vegetables

Vegetarian

wildgame