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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 6 |
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More Recipes from a Kitchen Garden Ingredients:
1/2 cup flour |
1 teaspoon baking powder |
1/2 teaspoon baking soda |
1 teaspoon sugar |
1/4 teaspoon salt |
1/3 cup cornmeal |
1 egg |
1 cup plain yogurt |
2 tablespoons vegetable oil |
1 cup corn (cooked and drained) |
1/4 cup mild chile, peeled seeded and chopped |
1/4 cup chopped cilantro |
1/3 cup chopped scallion |
vegetable oil |
Directions:
1. In a large bowl, sift together flour, baking powder, baking soda, sugar and salt.
2. Stir in cornmeal.
3. In another bowl, lightly beat egg.
4. Add yogurt, oil, corn chiles, cilantro and scallions.
5. Add to dry ingredients until combined.
6. Place a large skillet over medium high heat. Brush with oil, then drop batter by large tablespoons onto griddle.
7. Cook until tiny holes form on each pancake.
8. Turn pancakes and brown the other side.
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