Title: Corn Pancakes with Barbecued Chicken
Categories: Main
Yield: 6 Servings

CORNCAKES
1 1/2	c	All purpose flour
3/4	c	Yellow cornmeal
1	ts	Baking powder
1	ts	Baking soda
1	ts	Salt
2	lg	Eggs, beaten
2 1/2	c	Buttermilk
1/4	c	Melted butter, plus extra
		For the griddle
2	c	Fresh corn kernels, scraped
		From cob
3		Green onions minced
CHICKEN FILLING
1 1/2	lb	Boneless chicken breasts cut into finger size strips
2	tb	Oil
2	c	Chopped onion
2	c	Diced zucchini
1		Green bell pepper, diced
2	lg	Tomatoes, diced
4		Ears corn, shucked, grilled kernels cut from the cob
1	c	Smoke flavored bbq sauce

Filling:

Cut the chicken in to finger size strips. Heat the oil and saute the chicken until browned. Set aside. Adding more oil to the skillet if necessary, saute the onion until golden. Add the zucchini, bell pepper and tomatoes and saute ten minutes longer. Add the chicken tenders, grilled corn bbq sauce. Simmer three minutes.

Corn pancakes:

In bowl, whisk together flour, cornmeal, baking powder, baking soda and salt. In another bowl, beat the eggs with the buttermilk and melted butter. Stir the egg mixture into the dry mixture. Fold the corn and green onions into the batter.

Heat a griddle until a drop of water sizzles on it. Grease the griddle lightly. Pour 1/2 cup portions of batter about 1 1/2 inches apart on the griddle, cooking on one side until bubbles form around the edges, then flipping the corn cake over to cook until browned and done.

Place two pancakes on each plate. Spoon the chicken filing on top.

Washington Post Aug 28, 1996

== Courtesy of Dale & Gail Shipp, Columbia Md. ==

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