Mini Corn Pancakes with Peach Salsa

Yield: 16 servings 

For the Salsa
4 cups peeled and chopped fresh peaches

1/2 cup chopped sweet onion

6 tablespoons lime juice

4 to 6 tablespoons finely chopped, seeded fresh jalapeno pepper

2 cloves garlic, minced

2 tablespoons snipped fresh cilantro

1 tsp. sugar

For the Pancakes

1 cup Gluten-Free Bisquick

1 cup cornmeal

2 cup cream style corn

1 cup milk

2 eggs

2 tablespoons oil

1. To make the salsa, in a medium mixing bowl stir together peaches, onion, lime juice, peppers, garlic, cilantro, and sugar. Cover and chill for 1 to 2 hours.
2. To make the pancakes, stir together gluten-free Bisquick and cornmeal. 
3. In a separate bowl, combine corn, milk, eggs, and oil. Whisk together and then add to the dry ingredients, stirring just until moistened. 
4. Heat a pan or griddle over medium heat. Lightly spray with non-stick cooking spray. 
5. Pour the pancake batter into the hot pan or griddle using a 1 tablespoon measuring spoon. The mini pancakes should be no more than 2 inches in diameter. When bubbles appear on the surface, flip the pancakes. Brown on other side and remove.
6. Place cooked mini pancakes onto serving tray or platter and top with chilled peach salsa. Garnish with leftover cilantro or other green leafy herb.