corn pancakes with mango salsa

Way back in my youth About 6 years ago, back when I had dreams of opening a restaurant, I became fixated on finding and testing pancake recipes. It was my Pancake Phase. I came out of it with some great recipes and little desire to ever eat pancakes again, though, as you can see, it sparks every once in a while.

I spent a lot of time mixing bowls of batter on an orange-laminated countertop, questing for a from-scratch version of Jiffy corn pancakes (their mix contains lard.) This is what I came up with (with much help from the internet, though now I can’t find the sources.)

corn pancakes with corn-mango-black-bean salsa and sour cream

If I was ever to put this on a menu, it would be served with coconut-battered shrimp. Just throwing that out there…

P.S. Going on a little hiatus, but I shall return with a new design! Yep, I’m learning web design. Yep, it’s taking up most of my brain’s processing power. Be back soon (hopefully!)


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Corn Pancakes

3 eggs

1 1/2 cups buttermilk

1 1/4 cups yellow cornmeal

1/2 cup all-purpose flour

2 tablespoons sugar

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

heaping 1/4 teaspoon table salt

2 tablespoons melted butter

Whisk together eggs and buttermilk. In another bowl, whisk together cornmeal, flour, sugar, powder, soda, and salt. Make a well in the center of dry, pour in wet along with melted butter, and whisk until just combined. Heat a lightly greased griddle over medium to medium-high heat, depending on your stove. The griddle is ready when a drop of water dances around the pan. Use about 1/4 cup batter for each cake. Flip when the batter starts to bubble, cooking both sides to a nice golden brown.

Mango, Corn, and Black Bean Salsa

1 large ear of corn, cut off the cob (I usually use it raw, but you could boil for about 3 minutes, then rinse with cold water)

1 large mango, peeled and diced

half a red bell pepper, diced

4 green onions or about 1/2 a small red onion, diced

a large handful of cilantro, rinsed and chopped

(1/2 a jalapeno, seeded and finely diced, optional)

lime juice, olive oil, and salt, to taste

1 (15-ounce) can black beans, rinsed and drained well


Combine all ingredients. Refrigerate for at least an hour to let the flavors meld.









2 responses to “corn pancakes with mango salsa”

  1. This salsa sounds amazingggg. I’ve tried similar with pineapple rather than mango, and it is divine. Give that a try!

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