Corn Pancakes with BBQ Pulled Turkey and Coleslaw

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.

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.

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.

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

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.

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.

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