Tamale Pancakes
photo by alissaliane
- Ready In:
- 25mins
- Ingredients:
- 17
- Yields:
-
18 small pancakes
- Serves:
- 6
ingredients
- 1 cup boiling water
- 1 cup yellow cornmeal
- 1 cup milk
- 1⁄2 cup vegetable oil
- 1 egg, beaten
- 1 cup flour
- 1 teaspoon cumin
- 1 teaspoon salt
- 1 teaspoon chili powder
- 2 1⁄4 teaspoons baking powder
- 8 ounces canned corn, drained
- 12 black olives, sliced
- 1 cup grated cheddar cheese (optional)
- 1 tomatoes, chopped (optional)
- green onion, chopped (optional)
- salsa (optional)
- sour cream (optional)
directions
- 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.
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RECIPE SUBMITTED BY
belkathy
Austin, TX
I live in Austin, TX. I completed a bachelor's degree in Communications in May 2002. I currently work for the government, but will be starting graduate school in August of 2003. I will be studying Library and Information Science. I love to write, read, and most importantly, cook.