To keep the cakes warm and crisp, transfer them to a rack on a baking sheet, and place the sheet in a 200° oven until serving time.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat the oil in a small skillet over medium heat. Add the corn, bell pepper, and jalapeno, and cook 10 minutes, stirring occasionally. Remove from heat, and stir in the scallions. Set aside.

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  • Combine the flour, cornmeal, baking powder, soda, and salt in a large bowl.

  • Whisk the buttermilk and eggs until smooth. Pour the buttermilk mixture into the flour mixture, and stir until just combined. Fold in the corn-pepper mixture.

  • Heat a small nonstick skillet coated with cooking spray (or a little butter) over medium heat. Spoon about 1/3 cup batter into the hot skillet. Turn the pancakes when the tops are covered with bubbles and the edges are browned. Cook about 30 seconds until well-browned. Serve warm with sour cream, if desired.

Nutrition Facts

286 calories; fat 8g; saturated fat 2g; mono fat 4g; poly fat 1g; protein 11g; fiber 4g; cholesterol 110mg; iron 2mg; sodium 385mg.