Serve these corn-studded pancakes with a black bean salad to round out the meal. They also make a great savory breakfast treat if you serve them with a little butter rather than the tomato sauce.
1 tablespoon canola oil
1/4 cup finely chopped onion
1 1/2 teaspoons chili powder
1 teaspoon ground cumin
2 (14.5-ounce) cans no salt-added diced tomatoes, undrained
1/4 teaspoon salt
1/4 cup chopped fresh cilantro
1/2 cup all-purpose flour (about 2 1/4 ounces)
1 cup yellow cornmeal
2 teaspoons baking powder
1/4 teaspoon salt
1 cup canned whole-kernel corn, rinsed and drained
1/4 cup sliced green onions
2 teaspoons minced seeded jalapeño pepper
1 cup 1% low-fat milk
2 tablespoons canola oil, divided
2 large eggs
How to Make It
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.
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.
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 jalapeño.
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.
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.