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Corn Pancakes
SUBMITTED BY: Chef Philip Dorwart


INGREDIENTS
2 cups Bisquick
2 large eggs
1-1/2 cups whole milk
1-1/2 cups fresh corn kernels
3 Tablespoons diced roasted red bell pepper
4 Tablespoons scallions, thinly sliced (green part only)
Salt and freshly ground black pepper
1 tsp chopped fresh thyme


DIRECTIONS
Place Bisquick in a large bowl. In a separate small bowl whisk eggs and milk together until combined. Pour mixture into Bisquick and combine. Add vegetables and season with salt and pepper to taste.

Preheat griddle or non-stick sauté pan. Spray lightly with vegetable oil. Using a Tablespoons measure, drop pancakes onto griddle. Flip pancakes with a spatula when lightly browned on one side, and brown the other side. Repeat with remaining batter. (Keep pancakes warm on a sheet pan in a 200 degree oven.)