Cilantro Corn Pancakes
Serve these southwestern corn pancakes warm with salsa and sour cream for breakfast with fried or scrambled eggs, or as a side dish with all types of meals.
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
Salsa for accompaniment
Sour cream for accompaniment
- In large bowl combine together flour, cornmeal, baking powder, baking soda, sugar and salt. Stir in cornmeal.
- In another bowl, lightly beat egg, add buttermilk, oil, corn, chilies, cilantro and green onions. Add to dry ingredients; stir until combined.
- 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.
- 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.
- Serve with salsa and sour cream spooned over warm pancakes.
Makes 8 (4-inch) pancakes.