Corn and Wild Rice Pancakes

Yield: 8 pancakes

Ingredients

• 2 large eggs beaten
• 2 tablespoons of melted butter (30ml)
• 2 cups of whole milk (500ml)
• 1 ½ cups of all purpose flour (375ml)
• 1 teaspoon of honey (15ml)
• ½ teaspoon of baking powder (2ml)
• ½ teaspoon of canned pureed chipotles (2ml)
• 1 cup of cooked wild rice (250ml)
• 6 scallions, chopped
• ¼ cup of finely chopped cilantro (60ml)
• 1 cup of roasted corn kernels (250ml)
• Salt and pepper to taste

Directions

1. In a mixing bowl combine eggs, melted butter, milk flour, honey and baking powder to make a batter.  Add the pureed chipotles, wild rice, scallions, cilantro, corn and salt and pepper.
2. Place in the fridge (for up to 4 hours) until ready to use.
3. Preheat barbeque to 212°F/100°C or low heat.
4. In a cast iron skillet with lots of butter, pour batter into ¼ cup portions to form pancakes.
5. Cook until brown – about 2 minutes and turn.  Continue to cook for another 2 minutes and serve immediately.