Name: Black Bean and Corn Pancakes with Tomatillo Salsa
Prep time: 15 min
Cook time: 20 min
Total time: 45 min
Ingredients: 0.5 cup all-purpose flour; 1.5 teaspoons baking powder; 1 teaspoon white sugar; 1 teaspoon ground cumin; 0.75 teaspoon baking soda; 0.25 teaspoon salt; 0.66666668653488 cup yellow cornmeal; 1 (15 ounce) can black beans, rinsed and drained; 1 (11 ounce) can Mexican-style corn, drained; 1 cup milk; 1 cup shredded Mexican cheese blend; 0.5 cup chopped fresh cilantro; 1 (4 ounce) can chopped green chile peppers; 2 large eggs, lightly beaten; 0.5 medium red bell pepper, finely chopped; 3 stalks green onions, chopped; 1 tablespoon cider vinegar; nonstick vegetable cooking spray; 1 (7 ounce) can green salsa; 1 teaspoon ground cumin; 1 tablespoon cider vinegar

Black Bean and Corn Pancakes with Tomatillo Salsa

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These tasty and colorful corn pancakes can be made small for an appetizer or larger as a side dish for pork or chicken. Don't be intimidated by the ingredient list, there's very little chopping involved.

Recipe by PAZAZ

Published on February 27, 2007

Prep Time:

15 mins

Cook Time:

20 mins

Additional Time:

10 mins

Total Time:

45 mins

Servings:

Yield:

6 servings

Jump to Nutrition Facts

Ingredients

Pancakes:

½ cup all-purpose flour
1 ½ teaspoons baking powder
1 teaspoon white sugar
1 teaspoon ground cumin
¾ teaspoon baking soda
¼ teaspoon salt
⅔ cup yellow cornmeal
1 (15 ounce) can black beans, rinsed and drained
1 (11 ounce) can Mexican-style corn, drained
1 cup milk
1 cup shredded Mexican cheese blend
½ cup chopped fresh cilantro
1 (4 ounce) can chopped green chile peppers
2 large eggs, lightly beaten
½ medium red bell pepper, finely chopped
3 stalks green onions, chopped
1 tablespoon cider vinegar
nonstick vegetable cooking spray

Tomatillo Salsa:

1 (7 ounce) can green salsa
1 teaspoon ground cumin
1 tablespoon cider vinegar

Directions

Prepare pancakes: sift flour, baking powder, sugar, cumin, baking soda, and salt together in a large bowl. Stir in cornmeal until combined.
Combine black beans, corn, milk, Mexican cheese, cilantro, chile peppers, eggs, bell pepper, green onions, and vinegar in another bowl. Add to cornmeal mixture; stir until combined. Let sit for 10 minutes.
Meanwhile, prepare salsa: combine green salsa, vinegar, and cumin in a small bowl. Place in the refrigerator while you make the pancakes.
Heat a griddle to medium heat and spray with nonstick spray. Spoon 1/4 to 1/3 cupfuls batter onto the griddle, placing about 2 inches apart. Cook until edges are firm and tiny holes appear on the surface, 3 to 4 minutes. Flip and cook until brown on the other side, 2 to 3 minutes more. Repeat with remaining batter.
Serve hot pancakes with salsa.

Cook's Note:

I used La Costena(R) green salsa.

Nutrition Facts (per serving)

357	Calories
11g	Fat
50g	Carbs
17g	Protein

Nutrition Facts
Servings Per Recipe 6
Calories 357
% Daily Value *
Total Fat 11g	14%
Saturated Fat 6g	31%
Cholesterol 87mg	29%
Sodium 1372mg	60%
Total Carbohydrate 50g	18%
Dietary Fiber 8g	27%
Total Sugars 5g
Protein 17g
Vitamin C 34mg	172%
Calcium 314mg	24%
Iron 4mg	23%
Potassium 545mg	12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.