Tex Mex Flapjacks 1/2 cup chopped onion
1/2 cup chopped green pepper 2 tablespoons cooking oil 1 (8 ounce) can cream-style corn 1 1/4 cups all-purpose flour 1/2 cup yellow cornmeal 1 tablespoon baking powder 1 teaspoon salt 2 eggs, beaten 1 1/2 cups milk 1/2 cup shredded cheddar or Monterey Jack cheese In a medium saucepan, cook onion and green pepper in hot oil for 5 minutes, or until vegetables are tender. Stir in corn; set aside. In a large mixing bowl, stir together flour, cornmeal, baking powder and salt. In small mixing bowl, combine eggs and milk; add all at once to the flour mixture, stirring until combined. Fold in corn mixture and cheese. For each pancake, pour about 1/4 cup of batter onto a hot, lightly greased griddle or heavy skillet. Cook until a deep golden brown, turning to cook other side when pancakes have a bubbly surface and slightly dry edges (about 2 minutes). Serve immediately. Serve with a cheese sauce, if desired. Makes 18 pancakes. Mama's Corner. _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
