Double Corn Pancakes With Jalapeño And Chunky Tex-Mex Tomato Sauce

1. 1

   To prepare sauce, heat 1 tablespoon canola oil in a medium saucepan over low heat. Add chopped onion; cover and cook 5 minutes or until golden brown, stirring occasionally. Stir in chili powder and cumin; cook 20 seconds, stirring constantly.

2. 2

   Add tomatoes; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Uncover and cook 5 minutes or until slightly thickened. Stir in 1/4 teaspoon salt and cilantro.

3. 3

   To prepare pancakes, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, cornmeal, baking powder, and 1/4 teaspoon salt in a large bowl; stir with a whisk. Fold in corn, green onions, and jalapeno.

4. 4

   Combine milk, 1 tablespoon oil, and eggs in a small bowl; stir well with a whisk. Add to cornmeal mixture, stirring just until combined. Let batter stand for 10 minutes.

5. 5

   Heat remaining 1 tablespoon oil in a nonstick griddle or large nonstick skillet over medium heat. Spoon about 1/3 cup batter per pancake onto hot pan. Cook 4 minutes or until tops are covered with bubbles and edges looked cooked. Carefully turn pancakes; cook 2 minutes or until bottoms are lightly browned. Serve immediately with sauce.

* Per serving · 4 servings · Values may vary.