Tamale Pancakes
Ingredients
- 1 cup boiling water ⓘ
- 1 cup yellow cornmeal ⓘ
- 1 cup milk ⓘ
- 1/2 cup vegetable oil ⓘ
- 1 egg, beaten ⓘ
- 1 cup flour ⓘ
- 1 teaspoon cumin ⓘ
- 1 teaspoon salt ⓘ
- 1 teaspoon chili powder ⓘ
- 2 1/4 teaspoons baking powder ⓘ
- 8 ounces canned corn, drained ⓘ
- 12 black olives, sliced ⓘ
- 1 cup grated cheddar cheese (optional)
- 1 tomatoes, chopped (optional) ⓘ
- green onion, chopped (optional) ⓘ
- salsa (optional) ⓘ
- sour cream (optional) ⓘ
Instructions
- Preheat a griddle.
- Put cornmeal in a bowl, and add the boiling water.
- Stir well and allow to cool.
- Add the wet ingredients: milk, oil, and egg; stir.
- Sift in the dry ingredients: flour, cumin, salt, chili powder, baking powder.
- Add corn and olives; stir.
- Each pancake will be made from about 4 tablespoons of batter.
- Spoon onto the griddle and let cook, flipping once. Should be nice and golden brown on both sides.
- Top with your choice(s) from the tomato, cheddar, green onions, salsa and sour cream.
Nutrition & Diet Analysis (per serving)
923
kcal
46% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).