1/2 (15 oz.) can kernel corn (or 3/4 cup frozen)
1 cup Bisquick baking mix
1 large egg
5 large fresh basil leaves (chiffonade-diced) or cilantro
1 tsp. chili powder
1/4 cup finely diced onion (or 1 tbsp. onion power)
pinch of salt
1/2 tsp. cayenne pepper
1 tsp. turmeric
1 tsp. ground coriander
1 tsp. ground cumin
1 tsp. smoked paprika
1 cup shredded cheese (Mexican blend or cheddar)
1 1/2 cups milk
oil, for frying

Combine all ingredients in a bowl and mix to combine.

Heat oil (canola, olive or vegetable or even butter is you please) in a large skillet and once hot carefully pour four pancakes about 3-4 inches in diameter.

Watch for bubbles to just show on surface of cakes and flip, heat for one minute on the other side and place cakes onto a plate lined with paper towel. Watch carefully as these can burn quickly!

Place a paper towel on top of those cakes and repeat with the rest of the batter.

Makes about 8 delicious cakes!

Submitted by: Vanessa M.