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Corn Pancakes & Pistachio Sausage

A great meal that illustrates just how much depth you can give ordinary recipes with one or two additional indredients.

For the Corn Pancakes:
1-1/2 cups flour
1/2 cup stone-ground corn meal
1 tablespoon sugar
2-1/2 teaspoons baking powder
1/4 teaspoon salt
1-1/2 cups low-fat buttermilk
2 eggs, slightly beaten
2 tablespoons vegetable oil
1 cup low-fat canned corn, drained

In a large bowl, mix together all the dry ingredients. In another bowl, beat the eggs and add the oil and milk. Combine the wet and dry ingredients and stir until just combined and most of the large lumps are broken down. Stir in the corn. For each pancake, ladle 1/3 cup of batter on a lightly greased non-stick fry pan over medium heat. I usually trash the first pancake (called the tester). Keep cooked cakes warm in a 200 oven.

For the Pistachio Sausage:
1 pound ground pork
1/2 cup ground pistachios
1 teaspoon fennel seed
1/2 teaspoon cayenne pepper
no salt & pepper should be necessary

Shell the pistachios and grind in a food processor (or place in Zip-Loc bag and hammer with a rolling pin). Now combine all the ingredients and mix well. Divide and form into patties. Cook over medium high heat. Finish and/or keep warm in a 350 oven.

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