Southwestern Mini Corn Cakes

2c sweet corn, thawed

1/2c red bell pepper, finely diced

2T parsley, chopped

2T green onion, chopped

1c pancake batter

1/2t salt

1/4t black pepper

1T butter, melted

1/4c sour cream

Fresh chives

In a bowl combine corn, red pepper, parsley and green onion. Make pancake batter according to package directions. Stir in the pancake batter, salt & pepper. Heat a nonstick skillet over medium heat. Brush the pan with butter. Add heaping tablespoons of batter; cook until golden brown on each side. Remove from skillet. Place on baking sheet in warm oven, while continuing to cook remaining batter in the same way. Serve warm with sour cream and chives.

These were really good!! I couldn't find any chives at our Wal-Mart, so we didn't have that part. And there was no need to put them in a warm oven as my boys were devouring them before the next batch was done! LOL