Corn And Pepper Pancakes
|Red bell pepper||8 Ounce (1 Large)|
|Green bell pepper||8 Ounce (1 Large)|
|Milk||3⁄4 Cup (12 tbs)|
|All purpose flour||3⁄4 Cup (12 tbs)|
|Baking powder||1⁄2 Teaspoon|
|Ground cumin||1⁄4 Teaspoon|
|Grated nutmeg||1⁄4 Teaspoon|
|Cayenne pepper||1⁄8 Teaspoon|
|Black pepper||1⁄8 Teaspoon|
|Corn kernels||1 Cup (16 tbs)|
|Shredded sharp cheddar cheese||2 Ounce|
|Melted butter||1 Tablespoon|
1. Roast the peppers directly over a gas flame or under the broiler as close to the heat as possible, turning until charred all over. Place in a plastic bag, twisting the top to enclose, and let steam for about 5 minutes in the refrigerator. Working over a colander, peel the peppers by rubbing the skins under gently running water. Remove the cores, seeds and ribs; cut the peppers into 1/2-inch squares. You will have about 1 1/4 cups.
2. In a medium bowl, whisk the egg; whisk in the milk. On a sheet of waxed paper or in a bowl, stir together the flour, baking powder, cumin, nutmeg, cayenne, salt and black pepper. Add all at once to the egg-milk mixture and whisk quickly, just until smooth. Stir in the roasted pepper pieces, corn and Cheddar.
3. Preheat a large heavy skillet or griddle. Very lightly brush with a little of the melted butter. Using 2 tablespoons of the batter foreach pancake, spoon it onto the hot surface. Cook for 2 to 3 minutes, until the edges become dry and dull and the bottom is golden brown. Turn with a spatula and cook for 1 to 2 minutes longer. Transfer to a hot platter. Repeat with the remaining batter and melted butter. Any unused batter can be covered and stored in the refrigerator for a day or two.