These savory tamale pancakes offer south-of-the-border flavor – for breakfast or brunch.
Creamy, corny and filling, they also make for a versatile base. Top them with whatever you regularly like on your nachos, tacos or, of course, wrapped up in traditional tamales – from hot sauce, salsa, sour cream, guacamole and pico de gallo to chopped or sundried tomatoes, sliced olives, green onions, avocado and cotija or cheddar cheese.
Make a heartier meal by serving them with spicy shredded chicken, pork carnitas or carne asada.
Add fresh or canned corn kernels to the batter for more texture and increased corn flavor. Cheese and chopped green onion could go in the batter, too.
Having guests over for brunch? Serve tamale pancakes buffet-style, letting friends and family members select their own toppings – and go back for more as many times as they’d like.
Adapted from food.com
1 cup yellow cornmeal
1 cup boiling water
1 cup milk
1/2 cup vegetable oil
1 egg, beaten
1 cup flour
1 teaspoon cumin
1 teaspoon salt
1 teaspoon chili powder
2 1/4 teaspoons baking powder
8 ounces fresh or canned corn kernels, drained (optional)
Optional toppings: 12 black olives, sliced; 1 avocado, pitted and sliced; 1 cup grated cheddar or crumbled cotija cheese; 1 tomato, chopped; green onion, chopped; salsa; sour cream; guacamole; jalapeños, sliced.
Preheat a skillet or griddle. Put cornmeal in a bowl, and add the boiling water. Stir well and allow to cool. Add milk, oil and egg; stir. Sift in flour, cumin, salt and chili and baking powders. Add corn kernels, if using.
Spoon batter onto skillet or griddle and let cook, flipping once. Pancakes should be golden brown on both sides.
Top with your favorite selections from the optional ingredients.
Note: Sliced olives, cheese, green onion and jalapeño could also go into the batter, adding more flavor and texture, if desired. If guests are coming, though, consider making a plain pancake base and letting them doctor up their tamale pancakes to taste.