We’ve discovered a pretty unique recipe that brings a twist to breakfast pancakes. This definitely brings a new zing to pancakes with the infusion of Mexican flavors.

Ingredients

• 1 cup masa harina
• 1/2 cup all purpose flour
• 3 tablespoons cornstarch
• 1 tablespoon baking powder
• 1 teaspoon salt 2 large eggs
• 1 1/2 to 2 cups milk 2 tablespoons sour cream
• 2 tablespoons vegetable oil
• 1 cup corn kernels (fresh or frozen)
• 1/2 cup grated Monterey Jack cheese
• 2 ounces chopped green chile (1/2 a small can) or 1 roasted, peeled, and chopped poblano
• 1/2 teaspoon ground cumin
• 3 tablespoons chopped scallions
• 3 tablespoons chopped cilantro

Instructions

1. Whisk together dry ingredients.
2. Put eggs, 1 cup of milk, sour cream, oil and 3 tablespoons of the corn kernels in a blender and blend on high until liquified.
3. Combine with dry ingredients and add enough of remaining 1 cup of milk until batter is coming together but still fairly thick.
4. Stir in grated cheese, chopped green chile, cumin, scallions and cilantro.
5. Spoon onto heated griddle and sprinkle 1tablespoon of corn kernels on each cake before turning.