MamasHealth.com Home Pancake Recipes Apple Apple protein Applesauce Brown sugar Buttermilk Corn Pumpkin Strawberry cream Tedesci Vanilla honey Walnut banana French Toast Recipes   Coconut Pecan Pumpkin Appetizer Recipes Beverage Recipes Bread Recipes Breakfast Recipes Burger Recipes Butter Recipes Casserole Recipes Chicken Recipes Crockpot Recipes Dessert Recipes Egg Recipes Jamaican Recipes Pickled Recipes Pasta Recipes Pizza Recipes Rice Recipes Salad Recipes Sauce Recipes Seafood Recipes Shake Recipes Soup Recipes Thai Recipes Tofu Recipes Turkey Recipes Vegetarian Recipes Email Mama Mama's Kitchen Dilemmas Inexpensive Ovens	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: Set the cheddar aside. Whip together the flour, egg, green chilies, corn meal, and creamed corn. Pour silver dollar size serving of the batter on to a hot greased skillet. Flip the pancakes and brown the other side. 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: Fill the bottom of a skillet with olive oil. Mix together the zucchini, eggs, Bisquick, onion, and dill Pat the the Bisquick mixture into small patties. Roll Bisquick patties in flour Cook pancakes in the olive oil for 5-7 minutes on both sides. Add salt and pepper to taste.	Sign up for our Email Newsletter For Email Marketing you can trust
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