This recipe has several steps but the result makes it well worth it.<\/p>\n
Corn and Scallion Pancakes with Oven-Roasted Chipotle Salsa<\/strong><\/em><\/p>\n For the salsa:<\/strong><\/em><\/p>\n 2 golf-ball size tomatillos, husked and cut in half Preheat the oven to 400 degrees F.<\/p>\n Prepare the salsa.<\/p>\n In a large bowl, combine the tomatillos, tomatoes, onion, Anaheim chile, garlic, olive oil, salt and pepper.\u00a0 Toss to coat the vegetables with the oil.\u00a0 Arrange the vegetables on a baking sheet and bake until the vegetables are softened and slightly caramelized, about 30 mins. For the Pancakes:<\/strong><\/em> Reduce the oven temp. to 200 degrees F. In a large bowl, combine the flour, cornmeal, baking powder, baking soda and salt and whisk until well blended.\u00a0 In a separate bowl, whisk together the egg, buttermilk, olive oil, corn, jalapeno, scallions and cilantro.\u00a0 Make a well in the middle of the dry ingredients and pour in the liquid ingredients.\u00a0 Use a wooden spoon to stir the wet into the dry ingredients until just combined. To serve, put one to two warm pancakes on each of 6 to 12\u00a0 warm plates.\u00a0 Top with a genrous dollop of salsa and sprinkle with queso fresco, cilantro and scallions.\u00a0 Garnish with a lime wedge and serve.<\/p>\n ***<\/p>\n Of course this recipe isn’t an every weekend affair but maybe something you do on special occasions. However, what’s great about this recipe is you can cheat and use pre-made salsa and pancake mix. It will take you half the time. Although, be warned it will not taste the same.<\/p>\n Enjoy!<\/p>\n \n Image & Recipe Source: Golden Door Cooks at Home <\/strong><\/em><\/p>\n Post from: Blisstree<\/a><\/p>\n![\"Golden](\"http:\/\/images1.blisstree.com\/files\/2010\/01\/Golden-Door-Cooks-at-Home.jpg\")
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\n2 plum tomatoes, cored and quartered
\n1\/4 medium onion, chopped
\n1 Anaheim chile, seeded and chopped
\n2 garlic cloves
\n1 1\/2 tsp olive oil
\nPinch of kosher salt, or to taste
\nPinch of freshly ground black-pepper, or to taste
\n2 tbs low-sodim tomato juice
\n1 1\/2 tsp fresh lime juice
\n1\/2 chipotle chile in adobo, with a little of the sauce
\n1\/4 cup chopped fresh cilantro leaves<\/p>\n
\nTransfer the roasted vegetables to a blender and add the tomato juice, lime juice, chipotle, and cilantro and process until pureed but chunky, 5 or 10 seconds.
\nTransfer to a covered dish to keep warm and set aside.<\/p>\n
\n1\/4 cup unbleached all-purpose flour
\n3 tbs cornmeal
\n1\/2 tsp baking power
\n1\/4 tsp baking soda
\n1\/8 tsp kosher salt
\n1 large egg
\n1\/2 cup low-fat buttermilk
\n1 1\/2 tsp olive oil
\n1\/2 cup fresh or thawed, frozen corn kernels
\n1 tsp minced jalapeno chile
\n2 tbs thinly sliced scallions (white and green parts), plus more for serving
\n1 tb chopped fresh cilantro leaves, plus more for serving
\nVegetable oil, for cooking
\n2 tbs crumbled queso fresco or feta cheese, for serving
\n6 – 12 lime wedges, for serving<\/p>\n
\nPrepare the pancakes.<\/p>\n
\nPour a small amount of vegetable oil on a griddle or nonstick skillet and use a paper towel to coat the pan and soak up excess oil.\u00a0 Heat the pan over medium heat for a few minutes until a few droplets of water dropped on the pan dance and sizzle.\u00a0 (If the water stays in one place and boils slowly, the pan is too cold; if it steams away immediately, the pan is too hot.)
\nDrop 1 slightly rounded tablespoon batter onto the griddle for each pancacke.\u00a0 Cook until the bottom is golden brown, 2 or 3 minutes.\u00a0 Place the pancakes directly on the rack in the preheated oven to keep warm until ready to serve.<\/p>\n