Southwestern Corn Cakes - cooking recipe

Ingredients

1/2 cup onion, chopped
1 tablespoon oil
1 tablespoon margarine
1 garlic clove, minced
1/2 cup mixed pepper, chopped (green and red)
17 ounces cream-style corn
3 eggs
1 cup flour
2 teaspoons baking powder
1/4 teaspoon salt
1 cup cheddar cheese, shredded
2 tablespoons salsa
1 tablespoon sour cream
olive, chopped

Preparation

In a skillet, saute the onions in oil and margarine until soft.
Add the garlic and peppers and cook for about 5 minutes.
In a large bowl beat together the corn, eggs, flour, baking powder, and salt.
Blend in the onion mixture and cheddar cheese.
Pour enough batter to make dollar size pancakes on a greased hot griddle.
Cook until bubbles rise to the surface and the edges are browned.
Turn and brown the other side.
To serve; overlap three pancakes in a circle.
Top with 2 tablespoons salsa, 1 tablespoon sour cream and olives.