These Spicy Corn Pancakes with Chiles are a delightful twist on traditional cornbread, featuring a spicy kick and a tender texture.
Combine the cornmeal, flour, baking powder, salt, and pepper in a mixing bowl.
Ensure the dry ingredients are well combined to avoid lumps in the batter.
Whisk in the egg, milk, and melted butter until the batter is smooth.
Let the batter rest for a few minutes to allow the ingredients to meld together.
Fold in the corn and diced green chiles.
Gently fold to avoid overmixing, which can make the pancakes dense.
Heat a skillet over medium heat and lightly grease it. Pour 1/4 cup of batter for each pancake onto the skillet.
Cook until bubbles form on the surface and the edges look set before flipping.
Flip the pancakes and cook the other side until golden brown.
Press lightly with the spatula to ensure even cooking.
Serve the pancakes warm with your favorite toppings or as a side dish.
Consider serving with a dollop of sour cream or a sprinkle of fresh herbs for added flavor.
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