The kids are grown, now what?: Mexican Corn Pancakes

Monday, June 4, 2012

Mexican Corn Pancakes

I used to live in a predominantly Hispanic neighborhood in Illinois. During the summer vendors would walk through the neighborhood selling yummy food. One of my favorites was roasted corn with mayo, parmesan cheese and cayenne pepper. Delicious! I have missed those vendors since moving to South Dakota 17 years ago. 

For the last couple of weeks I have been craving that delicious roasted corn. It's not corn season just yet. I was surfing the internet looking for something to serve as a side with dinner last night and I came across this recipe for gluten free corn pancakes over at Gluten Free Mommy, and I thought, why not Mexican Corn Pancakes? So I added 1 Cup of Parmesan Cheese, 1 Can of Corn and 1 1/2 tsp of Cayenne pepper to her recipe and served them with some honey butter. They were delicious. I hope you will give them a try!

2 C Cornmeal
1/2 C Gluten Free Flour
1 TBSP Sugar
2 TSP Baking Powder
1/2 TSP Baking Soda
1/2 TSP Salt
1 1/2 C Buttermilk
1/2 Water
1/4 Corn Oil
1 egg
1 C Parmesan Cheese, grated
1 Can of Corn, drained
1 1/2 TSP Cayenne ( you can use more or less depending on your taste)

Combine your dry ingredients in a large bowl. In another bowl whisk together the buttermilk, water, corn oil and egg. Add your wet ingredients to your dry ingredients and mix. Once combined add the Parmesan cheese, corn and cayenne. Use 1/4 of batter per pancake and cook for 3-4 minutes on each side. Enjoy!


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