Recipe for cooking corn pancakes
Recipes from Peru, Brazil and South America :: South American Breakfasts
This is commonly used as a bread or wrapper with any number of dishes, just as Mexican Americans use tortillas.
1/2 c. yellow cornmeal
2 Tbsp. unbleached flour
1/2 tsp. baking soda
1/2 tsp. salt
1/2 c. half-and-half
1/2 c. buttermilk
1 large egg
1/2 c. fresh, canned or frozen (defrosted) corn kernels
Olive oil (for frying)
Mix together cornmeal, flour, baking soda and salt in a mixing bowl. Blend the half-and-half, buttermilk and egg in another mixing bowl. Stir the liquid into the dry ingredients, then fold in the corn kernels.
Heat approximately 1 Tbsp. olive oil in a large skillet over med.-high heat. Stir the batter so that the kernels and cornmeal rise to the top. Spoon about 1 Tbsp. batter into the skillet. Repeat until you have 4 or 5 pancakes in the skillet. As soon as bubbles form on the pancakes and their edges brown, flip them over and fry until golden on the other side, about 30 to 45 seconds. Continue with remaining batter, frying only 4 or 5 pancakes at a time and adding olive oil when necessary.
Makes 18 to 20 pancakes.
