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.)
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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The best part of my job, by far, is the rare occasion that I get to go "a little overboard" with bread dough. Like this: I wanted to share these for a couple of reasons: 1. Maybe you, like me, have s ...
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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.
This salsa sounds amazingggg. I’ve tried similar with pineapple rather than mango, and it is divine. Give that a try!
pineapple sounds amaaaazing, i’m gonna try it with both…thanks!