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Salsa Meal Creations
Salsa Cornmeal Pancakes
with Sour Cream and Avocado
Serve these savory corn cakes for breakfast, lunch or dinner.
Add a fried egg on top for an updated version of Huevos Rancheros.
1 cup all-purpose flour
1/2 cup cornmeal
1-1/2 tsp baking powder
1/4 tsp salt
2 large eggs
2 cups whole milk
2 tbsp vegetable oil
3/4 cup frozen corn, thawed
What you need for the pancakes:
1. WHISK flour, cornmeal, baking powder and salt in a large
bowl. Beat eggs in a medium bowl; slowly beat in milk and
oil. Stir in corn. Combine flour mixture with egg mixture.
2. HEAT griddle to 350°F. Use 1/4 cup of batter per pancake;
cook 3 to 5 minutes or until browned, turning once. Serve
topped with Fiesta Salsa, sour cream and avocado.
Makes 4 (3 pancake) servings
What you do:
1-1/2 cups Fiesta Salsa (page 72)
1/2 cup sour cream
1 avocado, sliced
What you need for the toppings:
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