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
