Smoky Corn Pancakes With Salsa Butter |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 8 |
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A very very nice change from the everyday pancake. These are very impressive on the breakfast and brunch table. Paced full of wonderful flavors. Serve with pride these are awesome. Ingredients:
1/2 cup boiling water |
1/2 cup yellow cornmeal |
1/2 cup flour |
1/3 cup sugar |
2 teaspoons baking powder |
1-1/2 teaspoons salt |
2 tablespoons melted butter |
2 cups cooked corn kernels |
2 eggs |
1/4 cup milk |
1/4 cup hot salsa |
1 teaspoon finely minced jalapeno pepper |
1/4 teaspoon liquid smoke |
2 tablespoons cooking oil |
4 tablespoons unsalted butter |
1/4 cup salsa |
Directions:
1. To make pancake batter start by pouring boiling water over the cornmeal.
2. Let sit for 10 minutes while you measure and prepare the other ingredients.
3. Place the dry ingredients in a bowl.
4. Stir butter, corn, eggs, milk, salsa, jalapenos and liquid smoke into the cornmeal.
5. Stir in the flour mixture.
6. Heat the oil in a frying pan and when it has sizzled again ladle in the pancakes.
7. Use about 1/4 cup batter for each cake so that the pancakes will be slightly larger than normal.
8. Fry until dark golden brown edges develop and bubbles start to form and burst on top of the cakes.
9. Turn each cake gently and fry on the other side.
10. Continue frying pancakes adding more oil as necessary until all are cooked.
11. To make the salsa butter melt the butter and remove from heat then whisk in the salsa.
12. Serve on pancakes with a generous sprinkling of torn cilantro for garnish.
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