These flavorful pancakes are quite filling and my kids love them. Let’s face it, kids love anything you can dip!
by Elizabeth Savoie Dronet
3/4 cup self-rising white cornmeal
1 can whole kernel corn, drained
1/2 large red bell pepper, diced
1/2 cup flour
7 green onions, sliced
1 large carrot, shredded
2/3 cup buttermilk
1 large egg
1/2 tsp dried crushed red pepper (can use less)
salt to taste
vegetable oil for frying
Stir together everything but the oil. Heat about 2 Tbsp of oil in a skillet. Drop batter by 1/3 cupfuls into hot oil. Cook 3-4 minutes on each side or until golden. Serve with sour cream and salsa.
*You may also like our Corn Pancakes and Black-eyed Pea Cakes.
Savoie Secrets: It's a Family Recipe 
Thumbs up, very tastey and easy to make. Had extra and froze them for a quick heat n eat snack later on. Anyone think that’s a bad idea?
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