Sweet Corn & Cheddar Pancakes

Suggested Piece: 11” Square Griddle

Ingredients
1 c. gluten free pancake mix
2 eggs
2 c. corn, cut off the cob (2-3 ears)
½ tsp. salt
½ tsp. cumin
3 scallions, finely chopped
½ c. milk or dairy-free alternative
½ c. cheddar cheese (#1 cone)

Directions

Place all ingredients into a bowl and mix thoroughly to combine. Preheat griddle over medium heat. When several drops of water sprinkled on griddle skitter and dissipate, pour a few tablespoons of pancake mixture onto griddle for each pancake; do not overcrowd. Cook pancakes for about 2 minutes, or until bubbles begin to form on the edges, and they can easily be flipped over with metal turner. Cook pancakes for 2 more minutes on other side until golden brown.

Continue cooking remaining batter. Serve pancakes warm, or at room temperature, as they are or topped with chopped seasoned tomato, salsa, hot sauce, or sour cream.

Recipe also found at https://recipes.saladmaster.com/recipe/sweet-corn-cheddar-pancakes

Chicken Supremes in Persillade

Suggested Piece: 10" Gourmet Chef Skillet

Ingredients

2 chicken breasts, boneless/skinless

1/2 tsp. salt

1/2 tsp. black pepper

3 scallions, minced

2 garlic cloves (#1 cone)

2 tbsp. butter

2 tbsp. fresh parsley, chopped

1 tbsp. water

Directions

Preheat skillet over medium-high heat. Sprinkle the chicken breasts with the salt and pepper, add to the skillet and brown 3 minutes. Turn the breasts over, reduce the heat to medium, cover and cook the chicken for about 3 minutes; it should be nicely browned on both sides and cooked through but still moist. Place the chicken breasts on warm plates. Add scallions garlic and butter to the skillet and cook for about 1 minute. Add the parsley and water and mix well to melt any solidified juices in the pan, then pour the sauce over the chicken. Serve immediately.