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CORN PANCAKES & PISTACHIO SAUSAGE

A breakfast meal that just goes to show you how easy it is to take a
basic and call it your own with the addition of another ingredient.
 

For the Corn Pancakes
1 1/2 cup flour
1/2 cup stone ground cornmeal
1 tablespoon sugar
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1 1/2 cups milk, low-fat buttermilk preferred
2 eggs
2 tablespoons vegetable or corn oil
1 cup 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.
Ladle batter in 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 needed

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.


Comments: Send us comments about this recipe steve@pulpkitchen.com