Mexican Tamale Pancakes Recipe
Ingredients
| Yellow cornmeal | 1 Cup (16 tbs) | |
| Boiling water | 1 Cup (16 tbs) | |
| Milk | 1 Cup (16 tbs) | |
| Salad oil | 1/3 Cup (16 tbs) | |
| Egg | 1 , Well beaten | |
| Biscuit baking mix | 1 Cup (16 tbs) | |
| 1 teaspoon each salt and ground cumin | ||
| Chili powder | 1/2 Teaspoon | |
| Baking powder | 2 Teaspoon | |
| Whole kernel corn | 1 Can (10oz), drained | |
| Ripe olives | 1 Can (10oz), chopped | |
| Condiments | 1 1/2 Cup (16 tbs), shredded | |
Directions
Put cornmeal in a medium-size bowl.
Pour boiling water over cornmeal and stir well; let cool for about 10 minutes.
Add milk, oil, and egg; mix until well blended.
Add baking mix, salt, cumin, chili powder, and baking powder; beat until smooth.
Stir in corn and olives.
Preheat a griddle or large frying pan over medium heat; grease well.
Spoon batter, about 3 tablespoons for each cake, onto griddle; spread batter to make 4-inch circles.
Cook until tops are bubbly and appear dry; turn and cook other sides until browned.
At the table, pass individual bowls of condiments.
Pour boiling water over cornmeal and stir well; let cool for about 10 minutes.
Add milk, oil, and egg; mix until well blended.
Add baking mix, salt, cumin, chili powder, and baking powder; beat until smooth.
Stir in corn and olives.
Preheat a griddle or large frying pan over medium heat; grease well.
Spoon batter, about 3 tablespoons for each cake, onto griddle; spread batter to make 4-inch circles.
Cook until tops are bubbly and appear dry; turn and cook other sides until browned.
At the table, pass individual bowls of condiments.
Chef
