1 cup flour
2/3 cup corn meal
2 TB white sugar
2 TB. baking powder
1 egg
1 cup buttermilk or milk + lemon juice or vinegar
1 TB Tabasco sauce (any flavor)
1 TB Tiger sauce, other mild sauce, or tomato juice
3 TB corn oil
2 chopped green onions or 1/4 cup chopped red onions
1 cup (approx) fresh-cooked, canned, or frozen corn kernels
1 TB chopped parsley (optional)
Mix dry ingredients in mixing bowl. Mix liquids in measuring cup. Stir liquid into dry ingredients and add vegetables. Drop 3-4 inch pancakes onto hot, lightly buttered griddle. When top side becomes bubbly, turn over, and cook until both sides are golden brown.
Serve with chopped vegetables and salsa or more Tiger Sauce.
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