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Ingredientes
- 1/2 c. Boiling water
- 1/2 c. Yellow cornmeal but white will do
- 1/2 c. Flour
- 1/3 c. Sugar
- 2 tsp Baking pwdr
- 1Â 1/2 tsp Salt
- 2 Tbsp. Butter melted
- 2 c. Cooked corn kernels
- 2 x Large eggs
- 1/4 c. Lowfat milk
- 1/4 c. Warm salsa
- 1 tsp Finely chopped jalapeno pepper
- 1/4 tsp Liquid Smoke
- 2 Tbsp. Veg. oil or possibly more as needed
- 4 Tbsp. Unsalted butter
- 1/4 c. Salsa
- Â Â Torn cilantro
Direcciones
- To make the pancake batter, start by pouring boiling water over the cornmeal. Let it sit for 10 min while you measure and prepare the other ingredients.
- Place the dry ingredients in a bowl.
- Stir the butter, corn, Large eggs, lowfat milk, salsa, jalapenos, and Liquid Smoke into the cornmeal. Stir in the flour mix.
- Heat the oil in a frying pan and when it has sizzled again, ladle in the pancakes. Use about 1/4 c. of batter for each cake so which the pancakes will be slightly larger than normal. Fry till dark golden edges develop, and bubbles start to create and burst on top of the cakes. Turn each cake gently and fry on the other side. Continue frying pancakes, adding more oil as necessary, till all are cooked.
- To make the salsa butter, heat the butter, remove from the heat, and whisk in the salsa. Serve on pancakes with a generous sprinkling of torn cilantro for garnish.
- This recipe yields about twelve 4-inch pancakes.
- Comments: These pancakes are wonderful with leftover cooked corn cut from the cob. They can be an interesting Southwest-style breakfast, brunch, or possibly lunch dish, or possibly they can accompany grilled chicken.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 70g | |
| Recipe makes 12 servings | |
| Calories 144 | |
| Calories from Fat 80 | 56% |
| Total Fat 9.08g | 11% |
| Saturated Fat 4.13g | 17% |
| Trans Fat 0.06g | |
| Cholesterol 50mg | 17% |
| Sodium 572mg | 24% |
| Potassium 98mg | 3% |
| Total Carbs 14.09g | 4% |
| Dietary Fiber 0.7g | 2% |
| Sugars 6.47g | 4% |
| Protein 2.45g | 4% |
