For savory breakfast lovers, these griddlecakes fit the bill. Serve them alongside jalapeño chicken sausages.
Preheat oven to 200 degrees F.
Whisk egg, buttermilk, 2 teaspoons oil, salt and pepper in a bowl. Stir in corn, scallions, cheese and jalapeno.
Whisk cornmeal, flour, baking powder and baking soda in another bowl; stir into wet ingredients.
Brush remaining 1 teaspoon oil evenly over a large nonstick skillet; heat over medium heat. Use about 3 tablespoons of batter for each griddlecake. Working in batches, spoon batter into hot skillet and spread into 3-inch rounds. Cook until lightly browned on the bottom and set around the edges, about 2 minutes. Turn the cakes with a spatula and cook until lightly browned on the other side, 1 to 2 minutes more.
Transfer griddlecakes to an ovenproof platter, cover loosely with foil and keep warm in the oven until all of the batter is cooked. Serve hot with salsa and sour cream.
2 starch, 1/2 medium-fat meat, 1 fat
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