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 jalapeño.
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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