Corn Pancakes with BBQ Pulled Turkey and Coleslaw

Directions

• Step 1

  To make coleslaw, combine coleslaw mix, chile pepper, and 1 tablespoon parsley in a bowl. In a small bowl, whisk together the yogurt, salad dressing, lime juice, and cumin. Pour dressing over cabbage mixture; stir to coat. Cover with foil or plastic wrap and chill until serving time.

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• Step 2

  To prepare Mild Red Barbecue Sauce: In a medium saucepan, combine water, onion, tomato paste, cider vinegar, honey, molasses, yellow mustard, Worcestershire sauce, chili powder, and 1/4 teaspoon salt. Bring to boiling; reduce heat. Simmer, uncovered, about 20 minutes or until onion is tender and sauce is thickened. Cover with foil and keep warm.

• Step 3

  For corn pancakes, stir together flour, cornmeal, baking powder, and 1/8 teaspoon salt in a large bowl. In a medium bowl, whisk together buttermilk, corn, Parmesan cheese, egg, green onions, sweet pepper, canola oil, and 1 tablespoon parsley.

• Step 4

  Make a well in the flour mixture; pour buttermilk mixture into the well. Stir until well mixed; set aside.

• Step 5

  Lightly coat a nonstick griddle with cooking spray. Preheat over medium heat. For each pancake, pour a scant 1/2 cup of the batter (6 to 7 tablespoons) onto the hot griddle. Cook about 4 minutes or until bubbles begin to appear on top of the pancakes. Using a pancake turner or large metal spatula, turn pancakes over. Cook 1 to 2 minutes more.

• Step 6

  Add shredded turkey breast to the Mild Red Barbecue Sauce in saucepan. Cook over medium heat until turkey is heated through (165 degrees F), stirring occasionally.

• Step 7

  Top each pancake with 1/2 cup of the turkey-sauce mixture and about 1/3 cup of coleslaw.