CORN PANCAKES WITH CHIPOTLE BUTTER..RECIPE

Here is something to brighten up any meal, naturally sweet little corn pancakes with spicy full cream butter.
These make any meal extra fancy:

This batter makes 18-20 enough for 4

3/4 cup wholewheat flour
1/2 cup coarse cornmeal (polenta)
1/2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
1tsp sugar

1 1/4 cups buttermilk OR 1 cup plain yogurt + 1 cup milk(nut milk is fine)

2 tbsp melted butter
1 large egg beaten
1 cup defrosted corn kernels or fresh..(puree 1/2 cup)
2 minced scallions


In a large bowl mix all dry together well.

beat the eggs into the buttermilk add the melted butter and stir in the dry ingredients.
Add the 1/2 cup puree corn, then fold in the remaining whole kernel corn and scallions.

Adding more milk if necessary to thin the batter out (it should coat the back of a wooden spoon)

Cook in a non-stick skillet or griddle lightly oiled..ladle the batter to form 3-inch cakes..cook 2 1/2 mins per side to produce golden brown..keep warm in oven 200f

serve with chipotle butter:

1 cup softened butter
4tbsp canned chipotle peppers in adobe sauce..well chopped
beat together to form a smooth butter, serve in a small bowl, with spreaders

These go great with grilled bacon, ham and eggs, any kind of eggs. Even  smoked fish works.