Serve these southwestern corn pancakes warm with salsa and sour cream for breakfast with fried or scrambled eggs, or cooked in a smaller serving size, as a side dish.

Cilantro Corn Pancakes

1/2 cup all-purpose flour

1/3 cup cornmeal
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon granulated sugar
1/4 teaspoon salt
1 large egg
1 cup buttermilk or plain yogurt
2 tablespoons vegetable oil
1 cup frozen corn kernels, rinsed under cold water to thaw and drained
1 (4-ounce) can chopped mild green chilies
1/4 cup chopped fresh cilantro leaves
1/3 cup green onions, chopped
Vegetable oil
Salsa for accompaniment
Sour cream for accompaniment

1. In large bowl combine together flour, cornmeal, baking powder, baking soda, sugar and salt. Stir in cornmeal.
2. In another bowl, lightly beat egg, add buttermilk, oil, corn, chilies, cilantro and green onions. Add to dry ingredients; stir until combined.
3. Heat griddle or skillet over medium heat or to 375°F (190°C). Grease griddle with shortening. Griddle is ready when a few drops of water bubble and skitter rapidly around.
4. For each pancake, pour scant 1/4 cup batter onto hot griddle. Cook pancakes until puffed and dry around edges. Turn and cook other sides until golden brown.
5. Serve with salsa and sour cream spooned over warm pancakes.

Makes about 8 (4-inch) pancakes.