These Mexican pancakes are a delicious change from the traditional sweet variety. They also make a great dinner dish.
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Makes: 6 pancakes
Ingredients
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Whole wheat flour |
1/2 cup (125 mL)
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Cornmeal |
1/2 cup (125 mL)
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Sugar |
1 tsp (5 mL)
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Baking soda |
1/2 tsp (2 mL)
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Frozen corn, thawed |
1/2 cup (125 mL)
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Buttermilk |
1/2 cup (125 mL)
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Egg |
1
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Canola oil for cooking |
1/2 Tbsp (8 mL)
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Mild or extra-hot salsa (store-bought) |
6 Tbsp (75 mL) |
Directions
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In a large bowl combine the flour, cornmeal, sugar, baking soda and corn. Stir to combine.
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In a second bowl, whisk together buttermilk, egg and canola oil. Add it to the dry mixture and stir to combine.
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Heat a large fry pan to medium heat. Add ½ the oil. Working in two batches, add ½ cup (125 mL) batter to the pan for each pancake. Cook for about 3 to 5 minutes on the first side and 2 to 3 minutes on the second side.
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Serve immediately with salsa.
© – Reproduced with permission of the Heart and Stroke Foundation of Canada, 2007.
Nutrition Information: per serving (2 pancakes and 25 mL/2 Tbsp salsa)
Calories: 141 kcal
Protein: 5 g
Fat: 5 g
Carbohydrate: 21 g
Fibre: 2 g
Sodium: 222 mg
Calcium: 37 mg
Iron: 1 mg
Last Update – September 29, 2017