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1
Combine the flour, cornmeal or cornmeal and masa harina, baking powder, baking soda, and salt in a large bowl, stirring well.
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2
Set aside.
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3
Combine the buttermilk, egg, and sugar in a second, smaller bowl, whisking together.
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4
Set aside.
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5
Combine the onion, scallion, corn, and chile in a third bowl.
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6
Set aside.
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7
Using as few strokes as possible, stir the buttermilk mixture into the flour mixture until the two are barely smoothed out.
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8
Then stir in all the vegetables.
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9
Spray a heavy nonstick skillet with oil, then place over medium-high heat.
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10
When its hot, ladle on the batter; using a 1/4-cup ladle will yield about 12 good-size pancakes, which will make 4 Mexi-Stacks, see below (a slightly smaller size is good for these when youre using them as a side dish).
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11
Flip the cakes when the tops have plenty of bubbles and the sides look done, 2 1/2 to 3 1/2 minutes.
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12
The second side takes 1 1/2 to 2 minutes.
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13
Serve hot from the griddle.
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14
Variation: Mexi-Stacks
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15
Make the masa variation of the cakes.
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16
Open a can (15 ounces) of black beans and pour the contents, juice and all, into a small saucepan.
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17
Heat the beans through while you assemble the following on a tray:
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18
1 cup grated sharp Cheddar or Monterey Jack cheese
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19
2 or 3 ripe Hass avocados, peeled, pitted, and coarsely mashed in a small bowl with the juice of 1/2 lemon and a little salt
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20
Homemade or bottled salsa
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21
Dairy or tofu sour cream (optional)
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22
Chopped fresh cilantro (optional)
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23
Have 4 heated plates ready.
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24
As the cakes come off the skillet, lay 1 in the center of each plate.
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25
Spoon the hot black beans over them, dividing equally.
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26
Sprinkle the grated cheese over the beans, and top with a second cake.
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27
Quickly spread the mashed avocado over the second cake layers, and top with a third cake.
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28
Spoon the salsa on top, add a dab of sour cream and a snowfall of cilantro, if using, and serve immediatelyto many wows.
