Instructions: To make the pancake batter, start by pouring boiling water over the cornmeal. Let it sit for 10 minutes while you measure and prepare the other ingredients.

Place the dry ingredients in a bowl.

Stir the butter, corn, eggs, milk, salsa, jalapenos, and Liquid Smoke into the cornmeal. Stir in the flour mixture.

Heat the oil in a frying pan and when it has sizzled again, ladle in the pancakes. Use about 1/4 cup of batter for each cake so that the pancakes will be slightly larger than normal. Fry until dark golden brown edges develop, and bubbles start to form and burst on top of the cakes. Turn each cake gently and fry on the other side. Continue frying pancakes, adding more oil as necessary, until all are cooked.

To make the salsa butter, melt the butter, remove from the heat, and whisk in the salsa. Serve on pancakes with a generous sprinkling of torn cilantro for garnish.

This recipe yields about twelve 4-inch pancakes.

Comments: These pancakes are wonderful with leftover cooked corn cut from the cob. They can be an interesting Southwest-style breakfast, brunch, or lunch dish, or they can accompany grilled chicken.

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