Laura Mariano
Ingredients
- 2 teaspoons vegetable oil
- 2 cloves garlic minced or 1/2 teaspoon garlic powder
- 1 can (14.5 ounces) diced or crushed tomatoes
- 1/4 teaspoon each salt and pepper
- 1 Tablespoon lemon juice (optional)
- 1/4 teaspoon red pepper flakes (optional)
Instruction
- Wash hands with soap and water.
- In a large bowl, mix corn meal, flour, baking powder and salt.
- In another bowl, mix together the eggs and milk. Add egg and milk mixture and corn to the flour mixture and mix until combined.
- Lightly grease a large skillet or griddle. Heat skillet or griddle over medium heat (300 °F in an electric skillet). Pour batter onto hot griddle to make individual pancakes.
- Cook until golden on the bottom. Turn and cook on other side.
- Refrigerate leftovers within 2 hours
