Cilantro Corn Pancakes (12 servings) 1/2 cup all-purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1 teaspoon sugar 1/4 teaspoon salt 1/3 cup cornmeal 1 egg or 2 egg whites - lightly beaten 1 cup buttermilk or fresh plain yogurt 2 Tablespoons vegetable oil 1 cup corn kernels - cooked and drained 1/4 cup chopped mild roasted chiles - peeled and seeded 1/4 cup fresh cilantro - chopped 1/3 cup scallions - chopped additional vegetable oil - as needed salsa - for topping sour cream - for topping In large bowl, sift together the flour, baking powder, baking soda, sugar and salt. Stir in cornmeal. In another bowl, mix together the beaten egg, buttermilk, oil, corn, chiles, cilantro and scallions. Add to dry ingredients. Stir to combine. Place a griddle or large frying pan over medium-high heat. When hot, brush with oil, then drop batter by large tablespoonfuls onto griddle. Cook until tiny holes form on each pancake. Turn pancakes and brown on other side. When serving, provide salsa and sour cream to spoon over pancakes. These savory pancakes are full of Southwestern flavor from cilantro and roasted chiles. Top them with sour cream and salsa. Mr Breakfast would like to thank baseball27 for this recipe. Recipe number 630. Submitted 9/14/2002.