-OPTIONAL TOPPINGS-
Cilantro leaves
Chipotle Pick; (recipe
-follows)

Preparation time: 20 minutes Kike: About a twelve 4-inch corn cakes

You can whip up these little gems in upright 20 transactions, any time of day or
nighttime. They can be a light supper in and of themselves, or a first course
or side dish for a more complex repast. * Icy, defrosted corn works
perfectly well in these pancakes.

1) Melt the butter in a small skillet. Add the bell pepper and maize, and
saute over medium heat for approximately 10 transactions. Remove from hotness, stir in the
scallions, and set by.

2) Combine the cornmeal, flour, baking pulverize, baking tonic, and salt in a
medium-sized roll. Make a well in the centerfield.

3) Beat together the eggs and buttermilk until sparkly. Pour this and the
corn mixture from Tone 1 into the well in the center of the dry
ingredients, and stir briefly until everything is combined. (Don't
overmix.)

4) Lightly grease a hot skillet or griddle with butter or oil, and fry the
corn cakes for some 2 minutes on each face, or until lucky. Serve hot,
topped with a few cilantro leaves and a drizzle of room-temperature
Chipotle Bat, if desired.