1 cup pancake batter, made according to package directions
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon butter, melted
1/4 cup sour cream
Fresh chives
Instructions
In a bowl combine corn, bell pepper, parsley and green onion. Stir in the pancake batter, salt and pepper. Heat a non stick skillet over medium heat. Brush pan with butter. Add heaping tablespoons of batter, cook until golden brown on each side. Remove from skillet. Place on baking sheet in warm oven, while continuing to cook remaining batter in the same way. Serve warm with small dollop of sour cream. Garnish of chive.
Originally Submitted
5/7/2008
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You can add this Southwestern Mini Corn Cake recipe to your own private DesktopCookbook.
