Savory pancakes are what’s for supper

LITTLE ROCK — We’ve been on a pancakes-for-dinner kick as of late. Our flapjack of choice isn’t sweet and syrupy, but savory and studded with fresh vegetables. Sometimes we make them with corn. Other times they’re filled with bits of bacon and red bell pepper. These savory pancakes are made with cornbread mix, black-eyed peas and a touch of Southwest seasoning. When paired with thick slices of ripe tomatoes and broccoli slaw, the cakes make a tasty vegetarian supper.

Black-eyed Pea Cakes with Tomatoes and Broccoli Slaw

1/2 cup sour cream, divided use 1 teaspoon lime zest 1 tablespoon lime juice 2 teaspoons granulated sugar Splash vinegar 1 teaspoon salt, divided use 1 (12-ounce) package broccoli

slaw 1 (15-ounce) can seasoned

black-eyed peas, undrained

OR 2 cups cooked black

eyed peas with cooking

liquid 2 cloves garlic, minced 1 (6-ounce) package

buttermilk cornbread mix 1 egg, lightly beaten 11/2 teaspoons Southwest

chipotle seasoning blend Milk, as needed 2 large, ripe tomatoes, sliced

1/4-inch thick

In a bowl, stir together 1/4 cup of the sour cream, thelime zest and juice, the sugar, vinegar and 1/2 teaspoon salt and mix well. Stir in slaw. Set aside.

In a mixing bowl, coarsely mash the peas with a fork. Stir in garlic, cornbread mix, egg, 1/4 cup of the sour cream, the chipotle seasoning and about 1/2 teaspoon salt and mix well.

If mixture is too thick, add a tablespoon or two of milk to thin.

Heat a large skillet or griddleover medium heat.

Spoon1/3 cup batter for each cake onto hot griddle. Cook 2 minutes or until edges look dry and cooked, turn and cook 2 minutes more, or until golden brown on both sides.

Serve cakes topped with sliced tomatoes and slaw.

Makes 2 to 3 servings.

Recipe adapted from Southern Living What’s For Dinner 30 Minute Meals Everyone Will Love