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Tamale Pancakes
At a Glance
- Prep
- 15 minutes
- Cook
- 15 minutes
- Total
- 25 min
- Servings
- 18.00 small pancakes, serving(s)
Categories
- Breakfast
Cuisine
- Mexican-inspired
Cooking Method
- pan fry
Difficulty
- Easy
Dietary
- Vegetarian
Servings & Nutrition
Original recipe serves 18. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Tamale Pancakes brings together 1 cup boiling water, 1 cup yellow cornmeal, 1 cup milk in a practical dish for home cooking. It takes about 25 min to prepare and cook. It makes approximately 18 servings.
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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)
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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.
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