Cilantro Corn Pancakes

Recipe Ingredients

1/2 cup	31g / 1.1oz	All-purpose flour
1/3 cup	20g / 0.7oz	Cornmeal
1 teaspoon	5ml	Baking powder
1/2 teaspoon	2.5ml	Baking soda
1 teaspoon	5ml	Sugar
1/4 teaspoon	1.3ml	Salt
1 teaspoon	5ml	Egg (large)
1 cup	237ml	Buttermilk or plain yogurt
2 tablespoons	30ml	Vegetable oil
1 cup	62g / 2.2oz	Frozen corn kernels - rinsed under
		Cold water to thaw and drained
1		Chopped mild green chilies - (4 oz)
1/4 cup	4g / 0.1oz	Chopped fresh cilantro leaves
1/3 cup	20g / 0.7oz	Chopped green onions
		Vegetable oil - as needed
		Salsa - for accompaniment
		Sour cream - for accompaniment

Recipe Instructions

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 degrees. 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.

This recipe yields about 8 (4-inch) pancakes.

Source:
Breakfast Recipes at http://www.cooksrecipes.com

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