Mango Sauce, recipe followsTwo ears of corn-on-the-cob2 tablespoons minced chives1/4 cup finely chopped red bell pepperOne eggOne egg yolk1/4 cup milk1/2 cup flour1 teaspoon baking powder1/2 teaspoon salt1 tablespoon butter
Prepare mango sauce and set aside while making corn pancakes.
Scrape corn kernels from cobs into large bowl. Stir in chives, bell pepper, egg, and egg yolk and milk.
In a bowl, stir together flour, baking powder and salt. Stir flour mixture into corn mixture to form batter.
Melt butter in medium non-stick skillet. Drop batter by heaping tablespoonfuls onto skillet to form eight pancakes. It may be necessary to do this in two batches. Saute three to four minutes per side or until firm and golden brown.
To serve, arrange half of the pancakes on each of two platters. Pass mango sauce on the side.
Recipe makes eight pancakes.
One medium mango, peeled, pitted and finely choppedOne small jalapeno Chile, cored, seeded and minced1 tablespoon minced chives1/8 teaspoon salt1/2 teaspoon honey
In a bowl, stir together mango, jalapeno, chives, salt and honey. Set aside for flavors to blend.
Recipe makes about one cup of sauce.
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