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

Randy Mayor
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.

Yield:

4 servings (serving size: 2 pancakes and 1/2 cup sauce)

Recipe from

Nutritional 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

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

Preparation

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.

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.

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.

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.

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.

Note:

Marie Simmons,

April 2006