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Pancakes: Corn Pancakes




Source of Recipe


Beaumont


List of Ingredients





1/4 cup yellow cornmeal
1/4 cup flour
1/2 teaspoon baking powder
1/2 teaspoon salt
2 tablespoons cooking oil
3 eggs
1 tablespoon milk
1 1/4 cups cooked or canned corn kernels
Sour cream




Recipe



Stir dry ingredients together. Add oil, eggs and milk and stir well. Stir in corn.

Pour batter - 1 tablespoon for 16 small pancakes or 1/4 cup for 4 large pancakes - on a hot, lightly greased griddle and cook on both sides until golden brown. Serve hot topped with sour cream, mixed with chopped mild green chilies if desired.

Serves 4