BLACK BEAN AND CORN PANCAKES WITH TOMATILLO SALSA

Black Bean and Corn Pancakes with Tomatillo Salsa image

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

Time 45m

Yield 6

Number Of Ingredients 21

Ingredients

½ cup all-purpose flour
1 ½ teaspoons baking powder
1 teaspoon white sugar
1 teaspoon ground cumin
¾ teaspoon baking soda
¼ teaspoon salt
⅔ cup yellow cornmeal
1 (15 ounce) can black beans, rinsed and drained
1 (11 ounce) can Mexican-style corn, drained
1 cup milk
1 cup shredded Mexican cheese blend
½ cup chopped fresh cilantro
1 (4 ounce) can chopped green chile peppers
2 large eggs, lightly beaten
½ medium red bell pepper, finely chopped
3 stalks green onions, chopped
1 tablespoon cider vinegar
nonstick vegetable cooking spray
1 (7 ounce) can green salsa
1 teaspoon ground cumin
1 tablespoon cider vinegar

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