Appetizers (Southwestern Mini Corn Cakes)

By chefbobby

Ingredients

• 2 Cups sweet kernel Corn (10 oz), thawed
• 1/2 cup finely diced red bell pepper
• 2 Tbsp chopped parsley
• 2 Tbsp chopped green onion
• 1 Cup pancake batter, made according to package directions
• 1/2 Tsp salt
• 1/2 Tsp black pepper
• 1 Tbsp butter, melted
• 1/2 Cup sour cream
• Fresh chives

Details

Servings 8

Preparation

Step 1

Preheat oven to 200°F. In a bowl combine corn, bell pepper, parsley, green onion, salt and pepper. Stir vegetable mix into the prepared pancake mix. Heat a non stick skillet over MEDIUM heat. Brush pan with butter. Working in batches, add heaping tablespoons of batter to pan and cook until golden brown on each side. Remove from skillet. Place on baking sheet in warm oven. Brush pan with additional butter between batches as needed.Serve warm with small dollop of sour cream. Garnish with chives.