Ingredients:
- 1/2
Bottle Roasted Corn, Garlic & Chipolte Sauce
- 2
Ears of Sweet Corn
- 1
cup
Flour
- 1
cup
Cornmeal
- 2
Eggs
- 4
Cloves fresh garlic chopped fine
- 1
Small onion chopped fine
- 2/3
cup
Whole Milk
- 1/4
cup
Olive Oil
- 1/4
cup
Sugar
- 1
tablespoon
Baking Soda
- 1
pint
Sour Cream
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Directions:
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In a small skillet, saute the onion lightly int he olive oil till soft. Add the garlic and cook 1 minute more. Cut the corn off the cobb and place in a medium mixing bowl. Add the onion-garlic mixture and stir together. Add the eggs and milk then stir. Add the dry ingredients and stir gently till smooth. Drop about two tablespoons per griddle cake onto a lightly oiled pre-heated griddle. When they start to bubble, turn them over and cook the other side briefly. Keep warm for service. In a small mixing bowl, combine the sour cream and Mountainman Chipotle Sauce. Serve about four griddle cakes per person as a side dish with a dollop of the sour cream on top.
Serves 16 Griddle Cakes
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