Corn & Jalapeno Pancakes with Tomato Salsa Recipe

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Corn & Jalapeno Pancakes with Tomato Salsa
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Ingredients
21
Count
Nutrition
431
Calories
Total time
75
Minutes
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Ingredients:

Directions:

  1. Defrost the corn, or, if fresh, boil for one minute.
  2. Drain, let cool.
  3. Add the chili peppers, garlic, bell pepper and green onions; mix well and set aside.
  4. In a food processor fitted with the metal blade, combine the eggs, flour, cornmeal, baking powder, 1 teaspoon salt, and the lime juice.
  5. Pulse a few times to mix.
  6. Add the milk and pulse a few more times to from a smooth batter.
  7. Add to the corn mixture and stir to mix.
  8. Season to taste with more salt, if needed, and pepper.
  9. Let stand at room temperature for 30 minutes.
  10. To make the tomato salsa, in a bowl stir together the tomatoes, red onion, chili pepper, lime juice, cilantro, and salt and pepper to taste.
  11. Set aside.
  12. In a large frying pan over medium heat, warm 2 tablespoons of the oil.
  13. Working in batches, spoon the batter into the pan to form pancakes 3 in in diameter; do not crowd the pan.
  14. Cook, turning once, until golden brown on both sides, 5 to 6 minutes total.
  15. Using a slotted spatula, transfer to paper towels to drain.
  16. Repeat with remaining batter, adding oil as needed to prevent sticking.
  17. Place the pancakes on a platter or individual plates and top with the sour cream and salsa.
  18. Serve at once.
  19. Defrost the corn, or, if fresh, boil for one minute.
  20. Drain, let cool.
  21. Add the chili peppers, garlic, bell pepper and green onions; mix well and set aside.
  22. In a food processor fitted with the metal blade, combine the eggs, flour, cornmeal, baking powder, 1 teaspoon salt, and the lime juice.
  23. Pulse a few times to mix.
  24. Add the milk and pulse a few more times to from a smooth batter.
  25. Add to the corn mixture and stir to mix.
  26. Season to taste with more salt, if needed, and pepper.
  27. Let stand at room temperature for 30 minutes.
  28. To make the tomato salsa, in a bowl stir together the tomatoes, red onion, chili pepper, lime juice, cilantro, and salt and pepper to taste.
  29. Set aside.
  30. In a large frying pan over medium heat, warm 2 tablespoons of the oil.
  31. Working in batches, spoon the batter into the pan to form pancakes 3 in in diameter; do not crowd the pan.
  32. Cook, turning once, until golden brown on both sides, 5 to 6 minutes total.
  33. Using a slotted spatula, transfer to paper towels to drain.
  34. Repeat with remaining batter, adding oil as needed to prevent sticking.
  35. Place the pancakes on a platter or individual plates and top with the sour cream and salsa.
  36. Serve at once.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 430.71 Kcal (1803 kJ)
Calories from fat 178.89 Kcal
% Daily Value*
Total Fat 19.88g 31%
Cholesterol 72.56mg 24%
Sodium 480.42mg 20%
Potassium 679.01mg 14%
Total Carbs 52.73g 18%
Sugars 8.08g 32%
Dietary Fiber 4.36g 17%
Protein 11.72g 23%
Vitamin C 47.6mg 79%
Vitamin A 0.5mg 16%
Iron 9.5mg 53%
Calcium 211.3mg 21%
Amount Per 100 g
Calories 131.75 Kcal (552 kJ)
Calories from fat 54.72 Kcal
% Daily Value*
Total Fat 6.08g 31%
Cholesterol 22.19mg 24%
Sodium 146.95mg 20%
Potassium 207.7mg 14%
Total Carbs 16.13g 18%
Sugars 2.47g 32%
Dietary Fiber 1.33g 17%
Protein 3.59g 23%
Vitamin C 14.5mg 79%
Vitamin A 0.2mg 16%
Iron 2.9mg 53%
Calcium 64.6mg 21%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 9.5
    Points
  • 12
    PointsPlus

Good Points

  • saturated fat free

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