Miss Indiana, Nicole Pollard, submitted this recipe for Indiana Veggie Pancakes.
PREP TIME: 10 minutes COOK TIME: 16 minutes
|1||(6-ounce) package self-rising white cornmeal mix|
|1||(11-ounce) can whole kernel corn, drained|
|1/2||large red bell pepper, diced|
|1/2||cup all-purpose flour|
|7||green onions, thinly sliced|
|1||large carrot, shredded|
|1||large egg, lightly beaten|
|1/2||tsp. dried crushed red pepper|
|1/4||cup vegetable oil|
|Chopped fresh cilantro|
- Stir together first 9 ingredients.
- Heat 2 tablespoons oil in a large non-stick skillet.
- Drop half of batter by 1/3 cupfuls into hot oil, and cook 3 to 4 minutes on each side or until golden. Repeat procedure with remaining oil and batter.
- Serve with sour cream and salsa.
- Garnish, if desired.
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