Best Tamale Pancakes Recipes

SHREDDED BARBECUE CHICKEN ON TAMALE PANCAKES

Steps:

• Combine corn kernels, whole milk, Masa Harina, salt, and pepper in heavy large saucepan over medium heat; cook until liquid is absorbed and mixture is thick, stirring frequently, about 10 minutes. Remove from heat and let cool slightly. Stir in chopped bell pepper, chopped green onions, and chopped cilantro. Mix 1 tablespoon butter and baking soda in small bowl. Stir butter mixture into batter (batter will be very thick). Cool completely. (Can be prepared ahead - cover and refrigerate). Preheat oven to 250F. Using 1/4 cup pancake batter for each, form about 18 3-inch diameter patties. Melt 1/2 tablespoon butter in heavy large skillet over medium heat. Working in batches, cook patties until golden brown, adding more butter to skillet as needed, about 4 minutes per side. Transfer pancakes to baking sheet and keep warm in oven. Heat oil in heavy large skillet over medium heat. Add onions; sautee 2 minutes. Add chicken and barbecue sauce. Stir until chicken is heated through, about 5 minutes. Place 3 pancakes on each plate. Top with chicken mixture and avacado salsa. Drizzle with cilantro cream.

TAMALE PANCAKES

Steps:

• Preheat a griddle.
• Put cornmeal in a bowl, and add the boiling water.
• Stir well and allow to cool.
• Add the wet ingredients: milk, oil, and egg; stir.
• Sift in the dry ingredients: flour, cumin, salt, chili powder, baking powder.
• Add corn and olives; stir.
• Each pancake will be made from about 4 tablespoons of batter.
• Spoon onto the griddle and let cook, flipping once. Should be nice and golden brown on both sides.
• Top with your choice(s) from the tomato, cheddar, green onions, salsa and sour cream.