Southwestern Mini Corn Cake Appetizers - cooking recipe

Ingredients

2 cups sweet kernel corn, thawed
1/2 cup red bell pepper, finely diced
2 tablespoons parsley, chopped
2 tablespoons green onions, chopped
1 cup pancake batter, prepared
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon butter, melted
1/4 cup sour cream
fresh chives

Preparation

In a bowl, combine corn, bell pepper, parsley and green onion.
Stir in the pancake batter, salt and pepper.
Heat a non-stick skillet over medium heat and brush pan with butter.
Add heaping tablespoons of batter, cook until golden brown on each side. Remove and place in warm over while cooking rest of batter.
Serve warm with small dollop of sour cream and garnish with chive.