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Double Corn Pancakes with Jalapeño and Chunky Tex-Mex Tomato Sauce

Randy Mayor
Yield 4 servings (serving size: 2 pancakes and 1/2 cup sauce)
Serve these corn-studded pancakes with a black bean salad to round out the meal. They also make a great savory breakfast treat if you serve them with a little butter rather than the tomato sauce.

Ingredients

  • Sauce:
  • 1 tablespoon canola oil
  • 1/4 cup finely chopped onion
  • 1 1/2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 2 (14.5-ounce) cans no salt-added diced tomatoes, undrained
  • 1/4 teaspoon salt
  • 1/4 cup chopped fresh cilantro
  • Pancakes:
  • 1/2 cup all-purpose flour (about 2 1/4 ounces)
  • 1 cup yellow cornmeal
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 cup canned whole-kernel corn, rinsed and drained
  • 1/4 cup sliced green onions
  • 2 teaspoons minced seeded jalapeño pepper
  • 1 cup 1% low-fat milk
  • 2 tablespoons canola oil, divided
  • 2 large eggs

Nutrition Information

  • calories 458
  • caloriesfromfat 29 %
  • fat 14.6 g
  • satfat 2.1 g
  • monofat 7.6 g
  • polyfat 3.9 g
  • protein 12.4 g
  • carbohydrate 66.8 g
  • fiber 6.7 g
  • cholesterol 108 mg
  • iron 3.6 mg
  • sodium 814 mg
  • calcium 273 mg

How to Make It

  1. To prepare sauce, heat 1 tablespoon canola oil in a medium saucepan over low heat. Add chopped onion; cover and cook 5 minutes or until golden brown, stirring occasionally. Stir in chili powder and cumin; cook 20 seconds, stirring constantly.

  2. Add tomatoes; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Uncover and cook 5 minutes or until slightly thickened. Stir in 1/4 teaspoon salt and cilantro.

  3. To prepare pancakes, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, cornmeal, baking powder, and 1/4 teaspoon salt in a large bowl; stir with a whisk. Fold in corn, green onions, and jalapeño.

  4. Combine milk, 1 tablespoon oil, and eggs in a small bowl; stir well with a whisk. Add to cornmeal mixture, stirring just until combined. Let batter stand for 10 minutes.

  5. Heat remaining 1 tablespoon oil in a nonstick griddle or large nonstick skillet over medium heat. Spoon about 1/3 cup batter per pancake onto hot pan. Cook 4 minutes or until tops are covered with bubbles and edges looked cooked. Carefully turn pancakes; cook 2 minutes or until bottoms are lightly browned. Serve immediately with sauce.