Chile Corncakes

• 1/2 cup whole wheat flour (about 2 3/8 ounces)
• 1/2 cup all-purpose flour (about 2 1/4 ounces)
• 1 cup yellow cornmeal
• 1/2 cup dried egg mix
• 1/3 cup nonfat dry milk
• 2 teaspoons baking powder
• 1 teaspoon salt
• 2 cups water
• 1/2 cup fresh corn kernels
• 1/4 cup canola oil
• 1 (4.5-ounce) can chopped green chiles, drained
• 6 tablespoons reduced-fat sour cream
• 6 tablespoons fat-free bottled salsa

1. Lightly spoon flours into dry measuring cups; level with a knife. Combine flours, cornmeal, and next 4 ingredients (through salt) in a large bowl; make a well in center of mixture. Add 2 cups water, corn, oil, and chiles, stirring just until moist.
2. Pour about 1/3 cup batter per pancake onto a hot nonstick griddle or nonstick skillet. Cook 3 minutes or until tops are covered with bubbles and edges looked cooked. Carefully turn pancakes over; cook 2 minutes or until bottoms are lightly browned. Serve with sour cream and salsa.

whole wheat flour, allpurpose flour, yellow cornmeal, egg mix, nonfat dry milk, baking powder, salt, water, fresh corn kernels, canola oil, green chiles, sour cream, salsa

Taken from www.myrecipes.com/recipe/chile-corncakes (may not work)