Ingredients

• 1 1/2 cups yellow cornmeal
• 1/2 cup all-purpose flour
• 2 tablespoons baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper, freshly ground
• 6 large eggs, lightly beaten
• 2 cups milk, buttermilk if you are feeling decadent
• 1/2 cup unsalted butter or 1/2 cup margarine, melted
• 4 cups frozen whole kernel corn, thawed
• 1/2 cup roasted red pepper, coarsely chopped (feel free to use the jarred variety)
• 1 (4 1/2 ounce) can green chilies, chopped and drained

Instructions

1. Combine cornmeal, flour, baking powder, salt, and pepper in a bowl.

2. Stir in eggs, milk, and butter. Batter will be thin!

3. Stir in corn, roasted peppers, and chiles.

4. 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.