For the Corn Pancakes
1 1/2 cup flour
1/2 cup stone ground cornmeal
1 tablespoon sugar
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1 1/2 cups milk, low-fat buttermilk preferred
2 eggs
2 tablespoons vegetable or corn oil
1 cup canned corn, drained
In a large bowl, mix together all the dry ingredients.
In another bowl, beat the eggs and add the oil and milk.
Combine the wet and dry ingredients and stir until just combined
and most of the large lumps are broken down. Stir in the corn.
Ladle batter in a lightly greased non-stick fry pan over medium heat.
I usually trash the first pancake (called the tester).
Keep cooked cakes warm in a 200 oven.
 

For the Pistachio Sausage
1 pound ground pork
1/2 cup ground pistachios
1 teaspoon fennel seed
1/2 teaspoon cayenne pepper
no salt & pepper needed