Vegetable Pancakes


  • 1 package (6-oz) self-rising corn meal mix
  • 1 can (11-oz) whole kernel corn, drained
  • 1/2 large red bell pepper, diced
  • 1/2 cup all-purpose flour
  • 7 green onions, thinly sliced
  • 2/3 cup buttermilk
  • 1 large egg, lightly beaten
  • 1/2 tsp dried crushed red pepper
  • 1/4 cup vegetable oil
  • guacamole or avocado dip
  • sour cream
  • cilantro sprigs


  1. In a medium bowl, place the corn, bell pepper, green onions, red pepper, flour, corn meal, buttermilk and egg. Stir.
  2. Heat 2 tablespoons oil in a large non-stick skillet. Drop batter by 1/3 cupfuls into hot oil. Cook about 2 minutes on each side or until golden. Repeat procedure with remaining oil and batter. Drain on paper towels.
  3. Mix equal parts of avocado dip and sour cream together. Serve with avocado cream and salsa, and garnish with cilantro.

Yield: 10 servings