Mexican Corn Pancakes

Silence Dogood here. When our friend Ben and I are in the mood for a Mexican breakfast, I usually make huevos rancheros, heat up some leftover refried beans, and serve both with an assortment of fresh and jarred salsas, sour cream, shredded cheese, and a platter of warm tortillas. Yum!!!

But the other day, I was looking for something a bit different, and came upon this recipe, originally from the Mexican Food Recipes website (www.MexicanFoodRecipes.org), for a savory Mexican breakfast pancake. (I checked out the site this morning, and it’s an excellent resource for authentic Mexican recipes as well as history, lore, suggestions for holiday and fiesta fare, even climate notes. Head on over and see for yourself.) The recipe looked delicious and easy, so I thought I’d share it with you all. Here you are:

                   Mexican Corn Pancakes with Cilantro and Scallions

1/2 cup all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon sugar

1/4 teaspoon salt

1/3 cup cornmeal

1 egg

1 cup plain yogurt

1/4 cup chopped fresh cilantro

1/3 cup chopped scallions (green onions)

1 small jalapeno, seeded and chopped

1 cup cooked corn kernels

2 tablespoons vegetable oil

sour cream and mild tomato salsa, to serve

Sift the flour into a bowl with the baking powder, baking soda, sugar, and salt. Stir in the cornmeal. In a separate bowl, beat the egg, yogurt, corn, scallions, cilantro, jalapeno, and vegetable oil, then add this mixture to the flour mixture.

Heat a skillet over medium-high heat and brush it with oil. Ladle some of the batter into the hot skillet and cook the pancake until there are little holes on top. Flip the Mexican pancake and brown the other side. Repeat until you have used all the batter.

Serve the pancakes with sour cream and mild tomato salsa. Serves 4.

There you have it. Enjoy!

                ‘Til next time,

                             Silence