Chef Karel Anne's recipe for Happy New Year Griddle Cakes

It’s a Happy New year kind of day & I’m sure you’re looking for a clever way to serve those required Black-Eyed Peas for good luck!
This recipe is easily prepared ahead and reheated, so its perfect for your midnight buffet. If your guests find them a little spicy from the jalapenos, then add the optional sour cream. Enjoy!

Happy New Year Griddle Cakes

Serving Size : 12
2 cups cornmeal
2 teaspoons baking powder
1 teaspoon salt
1 egg
1 cup buttermilk
1/2 cup water -- *see Note
2 cups black-eyed peas
1/2 cup corn -- fresh or frozen
1 jalapeno -- diced small
1 clove garlic -- minced
2 Tablespoons oil
1/4 cup sour cream (optional)

1. In a medium bowl, mix cornmeal, baking powder and salt. In a small bowl, stir the egg with a fork, then pour in the milk and blend with the fork. Stir the water into the cornmeal. [The thicker the grind of the cornmeal, you may need more water.] Add the egg/milk mixture and whisk together. Allow the cornmeal to absorb the liquid.

2. Using a spatula, gently add the peas, corn, jalapeno, and garlic. Fold the mixture until it thickens. Wait one minute. Heat the griddle and add a drizzle of oil. Take heaping tablespoons of batter onto the griddle. Spread to cook evenly and avoid overlap of the vegetables. Prepare like a pancake, and turn over when it begins to steam. Cook to golden brown. Serve immediately.

3. Place leaf lettuce on the plate, add sliced tomatoes, then a layer of griddle cakes. If a little spicy, a dollop of sour cream can be added.
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Per Serving: 219 Calories; 6g Fat (23.7% calories from fat); 9g Protein; 33g Carbohydrate; 4g Dietary Fiber; 18mg Cholesterol; 291mg Sodium.