Name: Black Bean and Corn Pancakes with Tomatillo Salsa
Prep time: 15 min
Cook time: 15 min
Yield: 6
Ingredients: All-purpose flour - ½ cup; Baking powder - 1 ½ teaspoons; White sugar - 1 teaspoon; Ground cumin - 1 teaspoon; Baking soda - ¾ teaspoon; Salt - ¼ teaspoon; Yellow cornmeal - ⅔ cup; Black beans, rinsed and drained - 1 (15 ounce) can; Mexican-style corn, drained - 1 (11 ounce) can; Milk - 1 cup; Shredded Mexican cheese blend - 1 cup; Chopped fresh cilantro - ½ cup; Chopped green chile peppers - 1 (4 ounce) can; Eggs, lightly beaten - 2 large; Red bell pepper, finely chopped - ½ medium; Green onions, chopped - 3 stalks; Cider vinegar - 1 tablespoon; Nonstick vegetable cooking spray - 1 tablespoon; Green salsa - 1 (7 ounce) can; Ground cumin - 1 teaspoon; Cider vinegar - 1 tablespoon

Black Bean and Corn Pancakes with Tomatillo Salsa

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Black Bean and Corn Pancakes with Tomatillo Salsa

1. All-purpose flour - ½ cup

2. Baking powder - 1 ½ teaspoons

3. White sugar - 1 teaspoon

4. Ground cumin - 1 teaspoon

5. Baking soda - ¾ teaspoon

6. Salt - ¼ teaspoon

7. Yellow cornmeal - ⅔ cup

8. Black beans, rinsed and drained - 1 (15 ounce) can

9. Mexican-style corn, drained - 1 (11 ounce) can

10. Milk - 1 cup

11. Shredded Mexican cheese blend - 1 cup

12. Chopped fresh cilantro - ½ cup

13. Chopped green chile peppers - 1 (4 ounce) can

14. Eggs, lightly beaten - 2 large

15. Red bell pepper, finely chopped - ½ medium

16. Green onions, chopped - 3 stalks

17. Cider vinegar - 1 tablespoon

18. Nonstick vegetable cooking spray - 1 tablespoon

19. Green salsa - 1 (7 ounce) can

20. Ground cumin - 1 teaspoon

21. Cider vinegar - 1 tablespoon

How to cook deliciously - Black Bean and Corn Pancakes with Tomatillo Salsa

1. Stage

Prepare pancakes: sift flour, baking powder, sugar, cumin, baking soda, and salt together in a large bowl. Stir in cornmeal until combined.

2. Stage

Combine black beans, corn, milk, Mexican cheese, cilantro, chile peppers, eggs, bell pepper, green onions, and vinegar in another bowl. Add to cornmeal mixture; stir until combined. Let sit for 10 minutes.

3. Stage

Meanwhile, prepare salsa: combine green salsa, vinegar, and cumin in a small bowl. Place in the refrigerator while you make the pancakes.

4. Stage

Heat a griddle to medium heat and spray with nonstick spray. Spoon 1/4 to 1/3 cupfuls batter onto the griddle, placing about 2 inches apart. Cook until edges are firm and tiny holes appear on the surface, 3 to 4 minutes. Flip and cook until brown on the other side, 2 to 3 minutes more. Repeat with remaining batter.

5. Stage

Serve hot pancakes with salsa.