Mexican Tamale Pancakes
|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|
|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)|
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.