Ingrients & Directions
1 1/2 c Chicken broth
3 tb Corn oil
1 c Yellow corn meal, preferably
2 ts Baking powder
2 tb Finely minced jalapeno
2 tb Finely minced fresh cilantro
3 lg Eggs, beaten
4 dr Tabasco sauce, or more to
1 ts Salt, or more to taste
3/4 ts Freshly ground black pepper
1 c Corn kernels (cut from 1 to
-2 ears of corn or thawed
Red pepper salsa, recipe
Bring the chicken broth and corn oil to a boil in a medium saucepan. Reduce
the heat to medium and gradually add the cornmeal, whisking all the while.
Still whisking, cook the cornmeal for 2 minutes. The cornmeal will absorb
the liquid and thicken like polenta. Remove the pan from the heat and let
cool for about 5 minutes. Whisk the baking powder, jalapeno, cilantro,
eggs, Tabasco, salt and pepper into the cornmeal until well blended. Fold
in the corn kernels with a rubber spatula.
If necessary, lightly butter, oil, or spray your griddle or skillet.
Preheat over medium heat or if using an electric griddle set to 350 degrees
F. If you want to hold the pancakes until serving time preheat your oven to
200 degrees F. Spoon 1/4 cup of batter onto griddle for each pancake,
allowing space for spreading, and use a spatula or the back of your spoon
to lightly press the batter into rounds. When the underside of the pancake
are golden and the tops are speckled with bubbles that pop and stay open,
flip over with a wide spatula and cook on the other side until light brown.
Serve immediately or place in oven while you make the rest of the batch.
Yield: 20 (2 1/2-inch) pancakes
NOTES : Cooking Live