Corn Pancakes

Ingredients:

• 1 cup of flour
• 1 egg, beaten
• 1 cup of cheddar, shredded
• 2 green chilies, chopped
• 1/2 cup of corn meal
• 1 can of creamed corn
• 1 cup of chunky corn salsa

Directions:

1. Set the cheddar aside.
2. Whip together the flour, egg, green chilies, corn meal, and creamed corn.
3. Pour silver dollar size serving of the batter on to a hot greased skillet.
4. Flip the pancakes and brown the other side.
5. Serve pancakes on a platter with the salsa and cheddar sprinkled over top while they are still hot.

Zucchini and Dill pancakes

Ingredients:

• 5 cups of zucchini, shredded
• 2 eggs, beaten
• 1 cup of Bisquick mix
• salt and peppers
• 1 onion, chopped
• 1/4 cup of dill, chopped
• olive oil

Directions:

1. Fill the bottom of a skillet with olive oil.
2. Mix together the zucchini, eggs, Bisquick, onion, and dill
3. Pat the the Bisquick mixture into small patties.
4. Roll Bisquick patties in flour
5. Cook pancakes in the olive oil for 5-7 minutes on both sides.
6. Add salt and pepper to taste.

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