Ancho corn cakes

1. Place anchos in small saucepan and cover with water.
2. Bring to boil, remove from heat, cover and let stand 10 minutes.
3. Drain, when cool enough to handle, remove skin, stems and seeds, then finely dice.
4. Set aside.
5. In bowl, combine flour, cornmeal, baking powder, salt and oregano.
6. In separate bowl, mix milk with melted butter and egg. Stiri into flour mixture.
7. Foldi in corn and anchos.
8. Ladle batter onto hot, lightly oiled griddle to make 3 inch cakes.
9. Cook over medium-high heat 2 minutes on each side or until golden.
10. Transfer to plate and keep warm.
11. Repeat with remaining batter.
12. Serve warm with sour cream and salsa.
13. Makes 4 servings from "totally chile pepper cookbook" by helene siegal and karen gillingham.