1/2 c Flour
1 ts Baking powder
1/2 ts Baking soda
1 ts 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.
Yields
12 Servings