Recipe for cooking sonora pancakes
Recipes from Mexico :: Mexican Breakfasts
2 c. pancake mix 1 tsp. ground cumin 1/2 tsp. chili powder 1 egg, beaten 1 1/2 c. milk 1 (8 ounce) can cream-style corn 1 Tbsp. canola (or other vegetable) oil In a large bowl combine pancake mix, cumin and chili powder. In a small bowl mix egg and milk together. Add egg mixture to dry ingredients and beat until smooth. Add corn and stir until blended. Heat oil in a large skillet. When hot, pour about 1/4 c. pancake mixture into the pan to form small pancakes. Three or four pancakes can be cooked at one time. When pancakes become fluffy and well-browned on the bottom, flip over and cook on the other side. Serve with butter and syrup.
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