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Mexican Cornmeal Pancakes with Black Bean and Pineapple Salsa
- Makes: 4 servings
- Yield: 8 pancakes, 1 3/4 cups salsa
- Start to Finish
Corn and diced ham stud buttermilk pancakes topped with bright fruit salsa. Serve them for a savory brunch or light dinner with a green salad.
In a medium bowl combine the black beans, pineapple, shallot, jalapeno, cilantro, lime juice, honey, salt and pepper. Stir to combine; set aside.
In a large bowl stir together flour, cornmeal, sugar, baking powder, baking soda, and salt. In a medium bowl, use a fork to combine the egg, buttermilk, ham, corn, and oil. Add buttermilk mixture all at once to flour mixture. Stir just until moistened (batter should be slightly lumpy).
Pour about 1/3 cup batter onto a hot, greased griddle or heavy skillet. Spread batter, if necessary. Cook over medium heat for 1 to 2 minutes on each side or until pancakes are golden brown; turn over when surfaces are bubbly and edges are slightly dry. Serve warm with Black Bean and Pineapple Salsa and sour cream, if desired.
- * Because hot chile peppers, such as jalapenos, contain volatile oils that can burn your skin and eyes, avoid direct contact with chiles as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the chile peppers, wash your hands well with soap and water.
- Place cooled leftover pancakes on a baking sheet and place in the freezer. Transfer frozen pancakes to a resealable plastic freezer bag.
(Mexican Cornmeal Pancakes with Black Bean and Pineapple Salsa)
Servings Per Recipe 4, iron (mg) 4, Potassium (mg) 624, calcium (mg) 366, Cobalamin (Vit. B12) (µg) 1, sodium (mg) 1524, Monounsaturated fat (g) 4, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 99, sat. fat (g) 3, Riboflavin (mg) 0, Niacin (mg) 4, carb. (g) 74, vit. C (mg) 22, Fat, total (g) 14, chol. (mg) 113, Thiamin (mg) 1, pro. (g) 19, vit. A (IU) 288, cal. (kcal) 484, fiber (g) 5, sugar (g) 17, Polyunsaturated fat (g) 6, Trans fatty acid (g) 0