Double Corn Pancakes with Jalapeño and Chunky Tex-Mex Tomato Sauce

Ingredients

• 2 teaspoons double-acting baking powder 
• 1 tablespoon canola oil 
• 2 tablespoons canola oil divided
• 1.5 teaspoons chili powder 
• 1 cup corn kernels canned rinsed drained
• 2 large eggs 
• 2.3 ounces flour all-purpose
• 0.3 cup cilantro leaves fresh chopped
• 0.3 cup spring onion sliced
• 1 teaspoon ground cumin 
• 2 teaspoons jalapeno minced seeded
• 1 cup milk 1% low-fat
• 29 ounce no salt added diced tomatoes diced undrained canned
• 0.3 cup onion finely chopped
• 0.3 teaspoon salt 
• 1 cup cornmeal yellow

Equipment

• bowl
• frying pan
• sauce pan
• knife
• whisk
• measuring cup

Directions

1. To prepare sauce, heat 1 tablespoon canola oil in a medium saucepan over low heat.
2. Add chopped onion; cover and cook 5 minutes or until golden brown, stirring occasionally. Stir in chili powder and cumin; cook 20 seconds, stirring constantly.
3. Add tomatoes; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Uncover and cook 5 minutes or until slightly thickened. Stir in 1/4 teaspoon salt and cilantro.
4. To prepare pancakes, lightly spoon flour into a dry measuring cup; level with a knife.
5. Combine flour, cornmeal, baking powder, and 1/4 teaspoon salt in a large bowl; stir with a whisk. Fold in corn, green onions, and jalapeo.
6. Combine milk, 1 tablespoon oil, and eggs in a small bowl; stir well with a whisk.
7. Add to cornmeal mixture, stirring just until combined.
8. Let batter stand for 10 minutes.
9. Heat remaining 1 tablespoon oil in a nonstick griddle or large nonstick skillet over medium heat. Spoon about 1/3 cup batter per pancake onto hot pan. Cook 4 minutes or until tops are covered with bubbles and edges looked cooked. Carefully turn pancakes; cook 2 minutes or until bottoms are lightly browned.
10. Serve immediately with sauce.