Yield
6 servings (serving size: 2 corncakes, 1 tablespoon sour cream, and 1 tablespoon salsa)

It's difficult to tote fresh milk and eggs into the wilderness, so Latimer reconstitutes dry milk and eggs instead. For this recipe, you can substitute two large eggs and one cup fat-free milk for the dry versions; you'll need to decrease the water to 3/4 cup. Serve these savory cakes with sour cream and salsa for breakfast or dinner.

How to Make It

Step 1

Lightly spoon flours into dry measuring cups; level with a knife. Combine flours, cornmeal, and next 4 ingredients (through salt) in a large bowl; make a well in center of mixture. Add 2 cups water, corn, oil, and chiles, stirring just until moist.

Step 2

Pour about 1/3 cup batter per pancake onto a hot nonstick griddle or nonstick skillet. Cook 3 minutes or until tops are covered with bubbles and edges looked cooked. Carefully turn pancakes over; cook 2 minutes or until bottoms are lightly browned. Serve with sour cream and salsa.

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