Golden Mini Corn Cakes

By Reen

Ingredients

• 2 c. frozen corn, cooked
• 1/2 c. red pepper, finely chopped
• 2 Tb parsley, finely chopped
• 2 Tb green onion, chopped
• 1 c. pancake batter, made according to instructions
• 1/2 tsp salt
• 1/4 tsp pepper
• 1 Tb butter, melted

Details

Servings 8

Preparation

Step 1

In bowl combine cooked corn, pepper, parsley and green onions. Stir in pancake batter, salt & pepper.
Heat non-stick skillet over medium heat. Brush pan w/melted butter.
Add heaping tablespoons of batter and cook until golden brown on each side.

Place on baking sheet in warm oven while continuing to cook the remaining corn cakes.
Serve warm w/sour cream and chives