Harvest Corn Pancakes

• � red pepper
• 2 green onions
• 1 � cups all purpose flour
• 1 tsp. Salt
• � tsp baking soda
• 3 eggs
• 1 � cups buttermilk
• 2 cups corn niblets drained
• � cup grated Asiago or Fontina cheese
• 2 � tsp each butter and vegetable oil

Finely dice red pepper and thinly slice green onions. Set aside. In a large bowl, using a fork, stir flour with salt and baking soda. In another large bowl , whisk eggs with buttermilk. Pour wet ingredients over dry ingredients. Stir together with a fork and mix just until combined. Then using a spatula, gently fold in pepper, onions, corn and cheese.

Heat � teaspoon each butter and oil in a large, wide frying pan, preferable non-stick, set over medium heat. When melted, pour or ladle in about � cup batter for one pancake. Using the back of a spoon or ladle, form batter into a small circle. Do not spread out too thinly. Add 1 or 2 more pancakes to pan. Cook until bubbles form on tops of cakes and edges start to brown, from 2 - 3 minutes. Using a wide spatula, flip pancakes over. Don�t pat pancakes down with spatula while they cook. Cook until pancakes are puffy and undersides are golden, about 2 more minutes. Remove to a large plate and cover with foil to keep warm. Or keep warm in a 200of oven. Repeat until all of batter is used, adding butter and oil as needed. Great with roast chicken or pork.