Indulge in the vibrant flavors of Mexican cuisine with our Cilantro Corn Pancake recipe, a delightful dish that combines the freshness of cilantro, the sweetness of corn, and the warmth of spices. This savory pancake is a perfect blend of textures, with a crispy exterior and a soft, moist interior. Served with a variety of salsas, it's a versatile dish that can be enjoyed for breakfast, lunch, or dinner.
Alongside our Cilantro Corn Pancake recipe, we also present a collection of equally enticing Mexican-inspired dishes. Our Mexican Street Corn Salad is a refreshing and colorful salad featuring grilled corn, creamy avocado, tangy cotija cheese, and a zesty dressing. For a hearty and flavorful main course, try our Mexican Chicken Tortilla Soup, a comforting broth filled with tender chicken, roasted tomatoes, and a blend of aromatic spices.
If you're craving a classic Mexican dish, our Homemade Guacamole recipe delivers a creamy and flavorful dip made with fresh avocados, cilantro, onions, and lime juice. And for a sweet treat, our Churros con Chocolate recipe offers crispy fried dough pastries served with a rich and decadent chocolate dipping sauce.
With this collection of recipes, you'll have a taste of Mexico right in your own kitchen. So gather your ingredients, put on your apron, and embark on a culinary adventure that will tantalize your taste buds and transport you to the heart of Mexico.
FRESH CORN PANCAKES
Provided by Ina Garten
Time 45m
Yield 20 to 22 pancakes
Number Of Ingredients 15
Steps:
- Preheat the oven to 250 degrees F. Line two sheet pans with parchment paper.
- In a large bowl, stir together the fine and stone-ground cornmeals, the flour, sugar, baking powder, baking soda, and 1 tablespoon salt. In a medium bowl, whisk together the buttermilk, melted butter, eggs, and Sriracha. Stir in the corn, chives, and jalapeno pepper and mix into the dry ingredients with a rubber spatula until moistened. Don't overmix!
- Heat 1 tablespoon of clarified butter in a large (12-inch) saute pan over medium heat until it sizzles. Drop 1/4-cup measures of batter into the pan without crowding them. Press each pancake very lightly with a small metal spatula. Cook for 2 minutes, turn, and cook for 1 1/2 minutes, until both sides are browned and the center of the pancake is firm. Place the pancakes on the prepared sheet pans and keep them warm in the oven while you cook the rest of the batter. Continue making the pancakes, adding more clarified butter to the pan, as needed. Sprinkle with salt and serve warm with a sprinkling of minced chives.
BBQ DUCK-FILLED YELLOW CORN PANCAKES WITH HABANERO SAUCE
Provided by Bobby Flay | Bio & Top Recipes
Time 5h
Number Of Ingredients 33
Steps:
- Make the yellow pancakes: Combine the cornmeal, flour, baking powder, and salt in a medium bowl. In a separate bowl, combine the egg, milk, honey, and melted butter, then add to the dry ingredients and mix well. Heat a griddle or cast-iron frying pan over high heat, heat a little oil, and drop the batter by spoonfuls to make four 5-inch pancakes. Cook pancakes until brown on both sides and set aside, stack and cover with foil.
- Make the BBQ Duck: Melt the butter in a large saute pan over medium heat. Add the onion and garlic and cook until soft. Add the tomatoes and simmer for 15 minutes. Add the remaining ingredients and simmer for 20 minutes. Puree the mixture in a food processor, pour into a bowl and set aside. Preheat oven to 300 degrees F. Brush the duck legs with the BBQ sauce and place them in a baking pan and pour stock around them. Cover the pan, place in the oven, and cook for 3 hours or until the duck is done. Shred the duck meat and discard the bones. Cook the shredded meat and cilantro with a 1/4 cup of the BBQ braising liquid in a saute pan over medium heat until heated through. Season with salt and pepper to taste.
- Make the habanero sauce: Place all ingredients in a small saucepan., place over medium heat, and reduce to 1 cup. Strain and season with salt and pepper to taste.
- Assemble pancake: Mound a fourth of the duck mixture in the center of each pancake. Fold the pancake over the filling to make a semi-circle and drizzle with the habanero sauce.
CILANTRO CORN
In 25 minutes, turn frozen corn into a fiesta favorite with chile-infused butter and fresh cilantro.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 25m
Yield 5
Number Of Ingredients 10
Steps:
- In 2-quart saucepan, heat butter over medium heat until melted. Stir in chiles, onion and garlic; cook and stir until onion is transparent.
- Stir in corn, water, epazote and salt. Cover and cook over low heat until corn is tender; drain. Serve hot with cilantro and lime juice.
Nutrition Facts : Calories 110, Carbohydrate 14 g, Cholesterol 10 mg, Fat 1/2, Fiber 2 g, Protein 2 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 270 mg, Sugar 3 g, TransFat 0 g
FRESH CORN PANCAKES
Provided by Ian Knauer
Categories Milk/Cream Blender Breakfast Brunch Side Kid-Friendly Quick & Easy Dinner Corn Pan-Fry Butter Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 4 (make about 12 pancakes) servings
Number Of Ingredients 9
Steps:
- Whisk together flour, baking powder, sugar, and 1 teaspoon salt in a medium bowl.
- Cut enough kernels from cobs to measure 2 cups. Using back of a knife, scrape pulp from cobs and transfer to a blender with milk and 1/2 cup corn. Purée until smooth, then strain through a sieve into another medium bowl, pressing on and then discarding solids. Whisk in eggs, oil, and butter.
- Add to flour mixture with remaining 1 1/2 cups corn and whisk until just combined.
- Heat a griddle or heavy skillet over medium heat until hot, then lightly brush with oil. Working in batches, pour 1/3 cup batter per pancake onto griddle and cook until bubbles appear on surface and undersides are golden-brown, about 2 minutes. Flip with a spatula and cook until undersides are golden-brown, about 1 minute more. (Reduce heat if pancakes brown too quickly.) Lightly oil griddle between batches if necessary.
CORN PANCAKES
Fresh corn kernels give these pancakes their sweet taste and robust texture.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Pancake Recipes
Time 30m
Number Of Ingredients 6
Steps:
- In bowl, whisk together 1/2 cup flour, 3/4 teaspoon coarse salt, 1 large egg, and 1/3 cup milk just until combined; fold in 2 cups corn kernels.
- Heat 2 tablespoons canola oil in large skillet over medium heat; working in two batches, drop scant 1/4 cups of batter into skillet. Flatten slightly; cook until browned, 3 to 4 minutes per side. Add more oil if needed. Serve immediately.
Tips
- Use fresh cilantro. Fresh cilantro has a much more vibrant flavor than dried cilantro. If you can't find fresh cilantro, you can substitute 1/4 cup of dried cilantro.
- Don't overmix the batter. Overmixing the batter will make the pancakes tough. Mix the batter just until the ingredients are combined.
- Cook the pancakes over medium heat. Medium heat will help the pancakes cook evenly without burning.
- Serve the pancakes immediately. Corn pancakes are best served hot off the griddle. Top them with your favorite toppings, such as butter, syrup, or honey.
Conclusion
Cilantro corn pancakes are a delicious and easy-to-make breakfast or brunch dish. They're perfect for a lazy Sunday morning or a quick weekday meal. With just a few simple ingredients, you can create a flavorful and satisfying pancake that the whole family will love. So next time you're looking for a new pancake recipe, give cilantro corn pancakes a try. You won't be disappointed!
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