Recipe

Corn Pancakes With Black Bean Salsa And Savory Sauce Recipe

	Deliathecrone / All my dishes 1 year, 8 months ago Perfect for a brunch or casual supper, and easy to put together. SPICY! Prep:25m Cook:10m Servings:4	Deliathecro
	homemade southwestern easy

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Ingredients

Black Bean Salsa:

1 can (1 pound) black beans, rinsed well and drained

4 garlic cloves, minced

1/2 small red onion, chopped finely

1 cup tomatoes, chopped (may use canned)

1 small jalapeno pepper, seeded, chopped fine

1 teaspoon olive oil

1 teaspoon balsamic vinegar

1 teaspoon cumin

1 to 2 tablespoons fresh cilantro, chopped

Pancakes:

1 1/2 cups cornmeal

2/3 cup unbleached flour

2 teaspoons baking powder

1 teaspoon sea salt

1 tablespoon Turbinado sugar

1/4 teaspoon chili powder

2 cups plain, unflavored soy milk or other milk substitute

4 tablespoons canola oil

2 eggs, or egg substitute

1 cup Mexican-style canned corn, drained

4 scallions, sliced

1/2 to 1 teaspoon red pepper flakes, according to your taste

2 tablespoons cilantro, finely chopped

Creamy Savory Sauce:

3/4 cup light sour cream or plain yogurt

Juice of 1/2 lime

1 garlic clove, minced

Cayenne pepper

Cumin

Cinnamon

Plain soy milk or other milk substitute, for thinning

Directions

To make the Salsa:

Combine all of the ingredients in a bowl.

Cover and chill for at least one hour.

Serve at room temperature.

(This may be made up ahead of time and chilled overnight.)

To make the Sauce:

Combine the sour cream or yogurt, lime juice, garlic and good-sized pinches of the spices, and stir.

Add a little milk to thin, if necessary. This should be pourable.

Heat gently in a small saucepan until warmed through.

Serve with the corn pancakes on the side.

To make the pancakes:

Preheat the griddle to 375-degrees F.

In a large mixing bowl, combine the dry ingredients and stir together well.

In another bowl, combine the milk, oil and eggs. Mix well.

Pour the wet ingredients into the dry ingredients and stir together until well moistened. The batter will be thin.

Stir in the corn, scallions, pepper flakes and cilantro.

Using a 1/4-cup measure, pour the batter onto your hot griddle. Repeat for as many pancakes as you can fit on your griddle. Cook each cake until some air bubbles in the batter pop.

Flip the pancakes and cook another 2 to 3 minutes, until the underside is nicely browned.

If you are not serving them as you make them, keep them warm on an ovenproof plate in a 200-degree F oven, until ready to serve.

Serve the pancakes with small bowls of salsa and sauce on the side, to dress them.

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Comments

jakartainflames 1 year, 6 months ago said:
This seems so good.

verymarie 1 year, 3 months ago said:
I made these today for brunch - very tasty! Big hit. Reminds me of cornbread, which I can't make right now since I am sans oven...

I put the cilantro in the sour cream sauce rather in the pancake batter, and went without the salsa. Other than that, I didn't change a thing - they were wonderful. Gracias!

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