Ingredients
1 1/2
cups buttermilk complete pancake & waffle mix
1/4
cup yellow cornmeal
2
teaspoons sugar
1/4
teaspoon salt
1/8
teaspoon pepper
1
cup water
1/2
cup frozen corn
1
small zucchini, coarsely shredded
1/2
cup sour cream
2
medium tomatoes, seeded, chopped
1/4
cup chopped fresh cilantro
Preparation
In medium bowl, combine pancake mix, cornmeal, sugar, salt and pepper; mix well. Add water; stir just until large lumps disappear. Stir in corn and zucchini.
Heat nonstick griddle or large skillet to medium-high heat (375°F.). Lightly grease hot griddle. For each corn cake, pour scant 1/4 cup batter onto hot griddle, spreading batter to 4-inch diameter. Cook 1 to 3 minutes, turning when edges look cooked and bubbles begin to break on surface. Cook an additional 1 to 2 minutes or until golden brown.
To serve, place 3 corn cakes on each individual plate. Top with sour cream, tomatoes and cilantro.
