Corn and Sausage Cakes with Tomato Topping

I love pancakes both sweet and savory.  Blueberry, apple, mango pancakes in their fruity glory are a treat to the palate.  While sausage, cheese, and smoked salmon are even more tempting.   

Corn and Sausage Cakes with Tomato Topping  (This was adapted from Rachel Ray.)

Ingredients:

1 cup fine-ground yellow cornmeal

1 cup flour

1 1/2 tsp baking powder

1/4 tsp salt

2 Tbsp sugar

2 eggs

2 cups Rice Milk with two teaspoons vinegar

2 Tbsp canola oil

4 sausages, sliced in 1/8 inch thickness

2 cups frozen corn, defrosted and drained

4 scallions, chopped

1/2 red pepper, chopped

Topping:

1 cup roasted tomatoes
1 tablespoon sugar
1/2 onion, chopped
Salt and pepper to taste

Directions:

Heat all ingredients for topping in a small saucepan and heat until boiling.  Lower temperature and let simmer for five minutes or until liquid dwindles away.  Put aside.

Sausage:

In large skillet, in one tablespoon oil, brown sausage coins.  Cook on both sides about three minutes.  Add the scallions, red pepper and corn and cook for another three minutes. 

 Pancakes:

1. Heat a griddle over medium-high heat.

2. Mix the dry ingredients (cornmeal, flour, baking powder, salt, and sugar) well with a whisk.

3. Mix the wet ingredients (eggs, Rice milk, and oil).  Stir the corn, red pepper, sausage and scallions into the wet ingredients.

4. Fold the wet mixture into the dry mixture, gently.  Do not overmix.

5. Spray the griddle with cooking spray.  Ladle 1/4 cup of the corn mixture into the hot griddle.  Cook over medium to medium-high heat for 4-5 minutes on each side.  Repeat until you have cooked up all of the batter.  I used cookie scoop to measure out size of pancakes.

6. Serve hot, topped heated tomato mixture.

Linked to Mouthwatering Mondays  

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