Instructions: In large bowl combine together flour, cornmeal, baking powder, baking soda, sugar and salt. Stir in cornmeal.

In another bowl, lightly beat egg, add buttermilk, oil, corn, chilies, cilantro and green onions. Add to dry ingredients; stir until combined.

Heat griddle or skillet over medium heat or to 375 degrees. Grease griddle with shortening. Griddle is ready when a few drops of water bubble and skitter rapidly around.

For each pancake, pour scant 1/4 cup batter onto hot griddle. Cook pancakes until puffed and dry around edges. Turn and cook other sides until golden brown.

Serve with salsa and sour cream spooned over warm pancakes.

This recipe yields about 8 (4-inch) pancakes.

Yield: 8 pancakes

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