Roasted Red Pepper Corn Cakes

This recipe uses a pancake mix. We used Pamela’s gluten-free brand.  You are welcome to use your favorite pancake brand for this recipe. 


  • 1 cup pancake mix
  • 2 cups shredded hash browns (Note: if using frozen hash browns, thaw and place in a dish towel. Squeeze out all of the excess water before adding to the bowl. 
  • 1 cup canned corn
  • 2 eggs, beaten
  • 3/4 cup buttermilk
  • 2-3 TBSP MOB Spanish Romesco Sauce
  • 2-3 TBSP Parsley, chopped
  •  Zest of one lemon
  • Oil for pan frying
  1. In a medium sized bowl add the pancake mix, potatoes, corn, eggs, buttermilk, Romesco sauce, parsley, lemon zest and salt and pepper to taste. 
  2. Use a wooden spoon to combine all of the ingredients throughly. 
  3. Heat oil in a cast iron pan or non-stick skillet. Once oil is hot, add 3-4 tablespoons for the batter to the pan. Sear both sides until golden brown. 
  4. Optional: Sour cream and Romesco Dip- For a dipping sauce, combine sour cream and romesco to taste. 
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