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
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.
