December 20, 2006

Southwestern Corn

Pancake Mix

3/4 Cup All-Purpose Flour
2 Tbs. Granulated Sugar
1 Tsp. Chili Powder
1 Tbs. Baking Powder
1/4 Tsp. Salt
1/2 Cup Oatmeal
1/2 Cup + 1 Tbs. Bacon Bits (use bits that DO NOT require refridgeration)
Combine Flour, Sugar, Baking Powder, Chili Powder, and Salt in a medium bowl. Pour into a Pint jar with a tight fitting lid and pack down lightly. Layer remaining ingredients attractively packing lightly after each addition. Seal Jar. Cover with fabric top. Attach a gift tag with cooking directions.

Cooking Directions: In large skillet, melt 2 Tbs. + 2 Tsp. Butter. Pour into a med. bowl. beat 1 egg with 1-1/4 cups Milk and add to butter. Pour pancake mix into large bowl and stir well. Add liquids to dry ingredients and mix well (do not beat). Drain 1 cup whole kernel corn from a can and add to batter. Pour 1/4 cup portions of batter into skillet. Cook over med. heat 2-3 mins. or until golden brown. Add more butter to skillet between batches. Serve with maple syrup.