Savory Spirit Pancakes Recipe
Spooky... but oh, so tasty! And they're absolutely fabulous at summer barbeques, too.

What You Need:

• 1 cup pancake mix
• 1/2 cup plain corn meal
  (NOT cornbread mix!)
• chopped chives (1 tbsp)
• canned/boxed chili
  I recommend Hormel Chili with Beans, it works best for the dipping sauce
• 1 8-oz container sour cream
• serving platter with room for a bowl
• large serving spoon and tongs

Directions (Pancakes):
Follow the directions on your mix, substituting the cornmeal for 1/2 cup of the pancake mix. Fold in the chives and add a tbsp of water at a time if mixture is too thick. In your skillet, drop the batter in about 2 tbsps at a time (more for fewer people or bigger pancakes), half for the body and the rest for a "ghost tail" [1]. Cook pancakes according to instructions. After all the pancakes have been cooked, let them cool on a wire rack.

Directions (Dipping Sauce):
While the pancakes are cooling, bring the chili to a simmer over the stove and slowly stir in the sour cream. When all the sour cream has been added and mixed in, remove the sauce immediately from the stove and put it into the serving bowl. DO NOT BOIL THE SAUCE! It will make the sour cream separate and makes it taste terrible! Arrange the pancakes in a spooky ghost ring around the dipping sauce. Don't forget to include the spoon in the bowl and tongs on the plate so people can help themselves without sharing germs! (SERVES 5-15; depends on pancake size)