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Toaster Oven Rotisserie Griddle Use and Care Guide
Griddle Corn Cakes with Tomato Salsa
Control Settings:
Temperature: MAX
Function: Griddle
1 can (1 lb.) whole kernel corn, drained
1 egg
2 tsp vegetable oil
1
⁄
3
c low-fat milk
1
⁄
4
tsp garlic powder
2 tsp dried minced onion flakes
1
⁄
2
c flour
1 tsp salt
1 tsp baking powder
2 tsp vegetable oil
Salsa
1 large tomato, chopped
1 tsp chili powder
1 tsp dried minced onion flakes
1
⁄
2
tsp salt
1
⁄
4
tsp garlic powder
1
⁄
2
tsp dried cilantro or parsley
Preheat the griddle.
1. Combine corn, egg, oil, and milk in a mixing bowl.
2. Combine dry ingredients and stir into the corn mixture.
3. Spoon 1 tsp of oil onto the griddle and spread with a pastry
brush.
4. Spoon half of the mixture onto the griddle with heaping TBL.
5. Cook 3-5 minutes on the first side and turn when golden brown.
6. Cook 3-5 minutes on the second side.
7. Wrap cooked pancakes in foil and keep warm in the oven while
making remaining pancakes. Repeat cooking process.
8. While pancakes are cooking, combine salsa ingredients.
9. Top each corn cake with salsa or serve separately.
Makes about 12 griddle cakes and 1 cup salsa.
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