Ingredients
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1 1/2 cups yellow cornmeal
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1/2 cup all-purpose flour
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2 tablespoons baking powder
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1/2 teaspoon salt
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1/4 teaspoon black pepper, freshly ground
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6 large eggs, lightly beaten
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2 cups milk, buttermilk if you are feeling decadent
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1/2 cup unsalted butter or 1/2 cup margarine, melted
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4 cups frozen whole kernel corn, thawed
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1/2 cup roasted red pepper, coarsely chopped (feel free to use the jarred variety)
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1 (4 1/2 ounce) can green chilies, chopped and drained
Instructions
- Combine cornmeal, flour, baking powder, salt, and pepper in a bowl.
- Stir in eggs, milk, and butter. Batter will be thin!
- Stir in corn, roasted peppers, and chiles.
- Pour 1/4 cup batter for each pancake onto a hot, lightly greased skillet. Cook until tops are covered in bubbles (like a pancake) and edges look cooked. Turn and cook other side.