2 : c Sliced almonds (about 8 oz)
12 : oz Milk chocolate or semi-sweet
-chocolate : -chocolate chips (2 cups)
2 : Sticks (8-oz) butter, cut
-into : -into bits
1 : /2 c Firmly packed light brown
-sugar : -sugar
1 : c Margarine or butter,
-softened : -softened
1 : c Firmly packed brown sugar
3/4 : c Granulated sugar
2 : Eggs
1 : ts Vanilla
1 : 3/4 c All-purpose flour
1 : ts Baking soda
1/2 : ts Baking powder
1/2 : ts Salt (opt)
2 : c QUAKER Oats (quick or
0: In large bowl, sift together the flour, baking powder, baking soda, sugar and salt
1: Stir in cornmeal
2: In another bowl, lightly beat egg or egg whites, add buttermilk, oil, corn, chiles, cilantro and scallions
3: Add to dry ingredients; stir until combined
4: Place a griddle or large skillet over medium-high heat
5: When hot, brush with oil, then drop batter by large tablespoonfuls onto griddle
6: Cook until tiny holes form on each pancake
7: Turn pancakes; brown on other side
8: Pass mild salsa and sour cream to spoon over pancakes
9: From 1994 Shepherd's Garden Seeds Catalog, pg
10: 15
11: Posted by Cathy Harned
12: From Gemini's MASSIVE MealMaster collection at www
13: synapse
14: com/~gemini