Corn Pancakes

A versatile griddlecake to have up your sleeve! We had these for dinner with Avocado and Mango Salad (as pictured above). They were excellent drizzled with a bit of the cilantro & lime dressing. Equally delicious as a lunch topped with corn salsa. They'd also be great for breakfast, served with syrup and eggs - though you may want to forgo the hot chilies in the morning!

Adapted from The Farmers' Market family cookbook.

1 c. cornmeal

1/2 c. flour

1 1/2 c. corn kernels (thawed frozen are fine)

2 tsp. baking powder

1/2 tsp. salt

1/2 fresh red chili pepper, finely diced (optional)

1 c. milk, plus more as required

1 egg, beaten

1 tbsp. canola oil

Preheat a large frying or griddle pan over medium heat. Whisk together the milk and egg in a measuring cup or small bowl. Combine all the other ingredients in a mixing bowl. Pour the liquid over the dry mix and stir to blend. Add one third of the oil to the pan. Pour the batter into the hot pan, using about 1/4 cup per pancake. Let cook for 2 minutes until starting to bubble and turn golden on the bottom. Flip and cook for another 2 minutes. Remove the pancakes from the pan and keep warm in an oven on low heat, if desired. Add another bit of oil to the pan and cook the next batch of pancakes, repeating until the batter is finished.