Mexican corn cakes

So very tasty and quick. Nice lunch or supper if served with corn on the cob and salad. This makes 3 servings.

 

Note: I used GF bisquick so I added about 1 and 1/2 tablespoons of melted butter to the batter. I used 1 egg instead of the egg whites. I used unsweetened almond milk for the milk. .

DIRECTIONS 

1.  In small bowl mix Bisquick, corn meal, egg, milk. And if using gf bisquick include the addition of the melted butter.

2.  Heat griddle to 375 or mine at medium. For each pancake pour slightly less than 1/4 cup batter (this will make 6 pancakes).  Cook until edges are dry and flip until golden brown.

3. In small bowl mix salsa, olives, and corn. Heat this till warm in microwave.  

4. On each serving plate ( make sure microwaveable) place one pancake and top with 2 tablespoons of retried beans. Top with another pancake.  Spread about a 1/3 cup salsa mixture over the top. Shred some cheddar cheese on top. Microwave until cheese melts.

5. Top with sour cream if desired.