Ingredients
-
2
-
5
-
2
-
1
-
6
-
2
-
1 1/4
-
1/2
-
1
-
1
-
2
-
1 1/2
-
-
-
1 1/2
Directions
Corn & Jalapeno Pancakes with Tomato Salsa, This is a recipe from William and Sonoma’s Vegetarian Cookbook , These were quite bland My husband was the only one who loved them The rest of us weren’t too crazy about them I think they would be better with mexican cheese inside or something Thanks!, This is a recipe from William and Sonoma’s Vegetarian Cookbook
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Steps
|
1
Done
|
Defrost the Corn, or, If Fresh, Boil For One Minute. |
|
2
Done
|
Drain, Let Cool. |
|
3
Done
|
Add the Chili Peppers, Garlic, Bell Pepper and Green Onions; Mix Well and Set Aside. |
|
4
Done
|
in a Food Processor Fitted With the Metal Blade, Combine the Eggs, Flour, Cornmeal, Baking Powder, 1 Teaspoon Salt, and the Lime Juice. |
|
5
Done
|
Pulse a Few Times to Mix. |
|
6
Done
|
Add the Milk and Pulse a Few More Times to from a Smooth Batter. |
|
7
Done
|
Add to the Corn Mixture and Stir to Mix. |
|
8
Done
|
Season to Taste With More Salt, If Needed, and Pepper. |
|
9
Done
|
Let Stand at Room Temperature For 30 Minutes. |
|
10
Done
|
to Make the Tomato Salsa, in a Bowl Stir Together the Tomatoes, Red Onion, Chili Pepper, Lime Juice, Cilantro, and Salt and Pepper to Taste. |
|
11
Done
|
Set Aside. |
|
12
Done
|
in a Large Frying Pan Over Medium Heat, Warm 2 Tablespoons of the Oil. |
|
13
Done
|
Working in Batches, Spoon the Batter Into the Pan to Form Pancakes 3 in in Diameter; Do not Crowd the Pan. |
|
14
Done
|
Cook, Turning Once, Until Golden Brown on Both Sides, 5 to 6 Minutes Total. |
|
15
Done
|
Using a Slotted Spatula, Transfer to Paper Towels to Drain. |
