Southwest Mini Corn Cake Appetizers (mini pancakes)

By á-47

Ingredients

• 2 cups frozen sweet corn, thawed
• 1/2 cup red bell pepper, finely diced
• 2 Tbsp. parsley, chopped
• 2 Tbsp. green onion, chopped
• 1 cup pancake batter made according to package directions
• 1/2 tea. salt
• 1/4 tea., pepper
• 1 Tbsp. butter, melted
• 1/4 cup sour cream
• fresh chives

Preparation

Step 1

In a bowl, combine corn, bell pepper, parsley and green onion. Stir in the pancake batter, salt and pepper.

Heat a non sitck skillet over medium heat. Brush pan with butter.

Add heaping Tbsp. of batter, cook until golden brown on each side. Remove from skillet. Place on baking sheet in warm oven, while continuing to cook remaining batter in the same way.

Serve warm with small dollop of sour cream. Garnish with chives.