• Home
  • Menu
  • Calendar
  • Blog
  • Guide
Recipe-Finder.com

Corn Pancakes with Black Bean Salsa and Savory Sauce Recipe

  • 4servings
  • 10minutes

Add to MenuAdd to Calendar

Source: www.grouprecipes.comReport recipe

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B12, H, C, E, P
MineralsZinc, Copper, Natrium, Fluorine, Chromium, Silicon, Calcium, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. black bean Salsa:

  2. 1 can (1 pound) black beans , rinsed well and drained

  3. 4 garlic cloves , minced

  4. 1/2 small red onion , chopped finely

  5. 1 cup tomatoes , chopped (may use canned)

  6. 1 small jalapeno pepper , seeded, chopped fine

  7. 1 teaspoon olive oil

  8. 1 teaspoon balsamic vinegar

  9. 1 teaspoon cumin

  10. 1 to 2 tablespoons fresh cilantro , chopped

  11. Pancakes:

  12. 1 1/2 cups cornmeal

  13. 2/3 cup unbleached flour

  14. 2 teaspoons baking powder

  15. 1 teaspoon sea salt

  16. 1 tablespoon turbinado sugar

  17. 1/4 teaspoon chili powder

  18. 2 cups plain, unflavored soy milk or other milk substitute

  19. 4 tablespoons canola oil

  20. 2 eggs , or egg substitute

  21. 1 cup Mexican-style canned corn , drained

  22. 4 scallions , sliced

  23. 1/2 to 1 teaspoon red pepper flakes , according to your taste

  24. 2 tablespoons cilantro , finely chopped

  25. Creamy savory Sauce:

  26. 3/4 cup light sour cream or plain yogurt

  27. juice of 1/2 lime

  28. 1 garlic clove , minced

  29. cayenne pepper

  30. cumin

  31. cinnamon

  32. Plain soy milk or other milk substitute, for thinning

Instructions Jump to Ingredients ↑

  1. To make the Salsa:

  2. Combine all of the ingredients in a bowl.

  3. Cover and chill for at least one hour.

  4. Serve at room temperature.

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

  6. To make the Sauce:

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

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

  9. Heat gently in a small saucepan until warmed through.

  10. Serve with the corn pancakes on the side.

  11. To make the pancakes:

  12. Preheat the griddle to 375-degrees F.

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

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

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

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

  17. 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.

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

  19. 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.

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

Comments

Recipe Finder © Rogue Network Solutions.
882,796
Send feedback