The Estes Park lodge now known as Romantic RiverSong Inn was originally built as a summer retreat for a banking family from Kansas. Guests of the inn today are treated to these unusual pancakes for breakfast. From “Tasting Colorado,” makes 6 servings.
Ingredients
4 eggs
1 cup milk
2 tablespoons butter, melted
1 cup flour
¼ cup corn meal
1 tablespoon baking powder
½ teaspoon salt
¼ teaspoon cayenne pepper (optional)
3 cups fresh or frozen sweet corn kernels
1 cup green chiles, chopped (see note)
Maple syrup
Directions
Beat the eggs and milk until blended; stir in butter. Combine the flour, corn meal, baking powder, salt, and cayenne and slowly stir into the wet ingredients. Fold in corn and green chiles.
Using a ladle or an ice cream scoop, spoon the batter onto a greased griddle or a greased skillet over medium heat. Cook on the first side until bubbles appear on top, and then flip and finish cooking on the second side. Serve with maple syrup.
Note: The heat of green chiles can vary greatly, as can individual tolerance for heat. If your chiles are medium or hot, or if you prefer a milder corn cake, omit the cayenne.
