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Mexican Tamale Pancakes

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Ingredients
  Yellow cornmeal 1 Cup (16 tbs)
  Boiling water 1 Cup (16 tbs)
  Milk 1 Cup (16 tbs)
  Salad oil 1⁄3 Cup (5.33 tbs)
  Egg 1 , well beaten
  Baking mix 1 Cup (16 tbs) (Biscuit Mix)
  Ground cumin 1 Teaspoon
  Salt 1 Teaspoon
  Chili powder 1⁄2 Teaspoon
  Baking powder 2 Teaspoon
  Canned whole kernel corn 8 Ounce, well drained (1 Can)
  Canned chopped ripe olives 4 1⁄2 Ounce, well drained (1 Can)
  Shredded cheddar cheese 1 1⁄2 Cup (24 tbs) (Condiments)
  Green onion including tops 1 1⁄2 Cup (24 tbs), chopped (Condiments)
  Chopped tomatoes 1 1⁄2 Cup (24 tbs) (Condiments)
  Sour cream 1 1⁄2 Cup (24 tbs) (Condiments)
  Prepared taco sauce 1 1⁄2 Cup (24 tbs) (Condiments)
Directions

Put cornmeal in a medium-size bowl.
Pour boiling water over cornmeal and stir well; let cool for about 10 minutes.
Add milk, oil, and egg; mix until well blended.
Add baking mix, salt, cumin, chili powder, and baking powder; beat until smooth.
Stir in corn and olives.
Preheat a griddle or large frying pan over medium heat; grease well.
Spoon batter, about 3 tablespoons for each cake, onto griddle; spread batter to make 4-inch circles.
Cook until tops are bubbly and appear dry; turn and cook other sides until browned.
At the table, pass individual bowls of condiments.

Recipe Summary

Cuisine: 
Mexican
Course: 
Breakfast
Method: 
Fried
Dish: 
Pancake
Ingredient: 
Corn

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