Double Corn Pancakes with Jalapeņo and Chunky Tex-Mex Tomato Sauce

Submitted by: Courtney
Recipe by: Adapted from a Cooking Light Recipe

Sauce:

Pancakes:

To prepare sauce, heat a medium saucepan over low heat, spray with cooking spray or add water. Add chopped onion; cover and cook 5 minutes or until golden brown, stirring occasionally. Stir in chili powder and cumin; cook 20 seconds, stirring constantly.

Add tomatoes; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Uncover and cook 5 minutes or until slightly thickened. Stir in 1/4 teaspoon salt and cilantro.

To prepare pancakes, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, cornmeal, baking powder, and 1/4 teaspoon salt in a large bowl; stir with a whisk. Fold in corn, green onions, and jalapeņo.

Combine milk and egg sub in a small bowl; stir well with a whisk. Add to cornmeal mixture, stirring just until combined. Let batter stand for 10 minutes.

Heat a nonstick griddle or large nonstick skillet over medium heat, spray with cooking spray. Spoon about 1/3 cup batter per pancake onto hot pan. Cook 4 minutes or until tops are covered with bubbles and edges looked cooked. Carefully turn pancakes; cook 2 minutes or until bottoms are lightly browned. Serve immediately with sauce.

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