Corn Pancakes

Serve these as a different breakfast dish or as a side dish with dinner

INGREDIENTS
½   cup corn meal
½   cup all-purpose flour
1    teaspoon granulated or raw sugar
1   teaspoon baking powder
¼   teaspoon salt
¼   cup low fat milk
1    tablespoon melted butter
2    large eggs
1    cup corn kernels
2    tablespoons finely chopped green onions

METHOD

In a medium bowl, combine the cornmeal, flour, baking powder, sugar and salt. In a large bowl, combine and whisk the milk, butter and eggs. Add the cornmeal mixture to the liquids; add the corn and green onions, mixing well.

To a non-stick skillet over medium heat, add tablespoon-sized mounds of batter to the pan. Cook for 2 minutes, turn over and cook another 2 minutes. Repeat until all the batter is cooked. This recipe should produce about 16 small pancakes. Serve immediately.