Gouda Hatch Pepper and Fresh Corn Pancakes

Beemster Hatch Pepper Cheese adds so much flavor to these tasty little pancakes. Starting with a prepared pancake mix makes them easy to prepare. Fresh corn adds a bit of crunch and Greek yogurt makes them light and fluffy. Serve these as an appetizer,  for brunch or a light dinner.

2 eggs

1 cup milk

2 cups very lightly packed baking mix

2/3 cups lightly packed coarsely shredded Beemster Hatch Pepper Gouda

     Cheese

1/2 cup cornmeal

1/2 cup fresh corn kernels

1/4 cup plain Greek yogurt

2 tablespoons snipped fresh chives or green onion tops

2 tablespoons minced red bell pepper

Butter

Toppings: Additional minced red pepper, snipped fresh chives and plain Greek

     yogurt or sour cream.

Beat eggs in a large bowl, then beat in milk. Stir in remaining ingredients except  toppings with a fork until smooth. (The batter should be fairly thick – add an additional tablespoon of baking mix if it seems too thin.) Melt butter in a large skillet. Scoop small spoonfuls of batter into a buttered skillet set over medium heat. Cook for 2 minutes on each side or until golden brown on both sides. Top with yogurt, peppers and chives.