Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breakfast Seasonings
Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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.
