BLACK BEAN AND CORN PANCAKES WITH TOMATILLO SALSA
These tasty and colorful corn pancakes can be made small for an appetizer or larger as a side dish for pork or chicken. Don't be intimidated by the ingredient list, there's very little chopping involved.
Provided by PAZAZ
Categories Side Dish Vegetables Corn
Time 45m
Yield 6
Number Of Ingredients 21
Steps:
- Prepare pancakes: sift flour, baking powder, sugar, cumin, baking soda, and salt together in a large bowl. Stir in cornmeal until combined.
- Combine black beans, corn, milk, Mexican cheese, cilantro, chile peppers, eggs, bell pepper, green onions, and vinegar in another bowl. Add to cornmeal mixture; stir until combined. Let sit for 10 minutes.
- Meanwhile, prepare salsa: combine green salsa, vinegar, and cumin in a small bowl. Place in the refrigerator while you make the pancakes.
- Heat a griddle to medium heat and spray with nonstick spray. Spoon 1/4 to 1/3 cupfuls batter onto the griddle, placing about 2 inches apart. Cook until edges are firm and tiny holes appear on the surface, 3 to 4 minutes. Flip and cook until brown on the other side, 2 to 3 minutes more. Repeat with remaining batter.
- Serve hot pancakes with salsa.
Nutrition Facts : Calories 356.5 calories, Carbohydrate 49.8 g, Cholesterol 86.8 mg, Fat 10.7 g, Fiber 7.6 g, Protein 16.7 g, SaturatedFat 6.2 g, Sodium 1372.2 mg, Sugar 5.4 g
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