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Friday, October 22, 2010

Savory Mexican Corn Pancakes





Ingredients:

2/3 cup of buttermilk pancake mix (the one that says just add water, or you can use AP flour)

1 cup of cornmeal

1 cups of corn kernel (fresh or frozen - thawed if frozen)

1 cup of plain yogurt or 1½ cup of buttermilk

½ teaspoon of baking powder (if using AP flour increase the quantity of baking powder to 1 tsp)

1/4 tsp. baking soda (if using AP flour increase the quantity of baking soda to 1/2 tsp)

1/2 teaspoon of salt or to taste

¼ cup cheddar cheese

1-2 small chopped fresh

1 small chopped yellow onion

¼ cup thinly sliced scallions

¼ cup chopped red pepper (optional)

2-3 cloves of garlic chopped (optional)

2 tablespoon melted butter or vegetable oil

½ inch of ginger piece grated (optional)

¼ of chopped fresh cilantro

Some lukewarm water (~¼ to ½ cup ) to make the batter to desired consistency (make sure the batter is not too runny)

1/3 cup of vegetable oil for frying



Method:


• Mix all ingredients except oil for frying.
• Heat griddle on medium heat until hot.
• Drop ¼ cup of batter on hot skillet.
• Spread it out gently to make small round to desired thickness.
• Drizzle oil on edges of pancake and some on top.
• Cook until golden brown, about 2 minutes per side.
• Repeat with the remaining batter.
• Serve with sour cream or with desired salsa or savory sauce.

For variation you may add 1 beaten egg to the recipe, may have to use less water to dilute the batter.

Recipe by Surekha.

Photographs by Surekha

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