Double Corn Pancakes with Jalapeño and Chunky Tex-Mex Tomato Sauce

Name: Double Corn Pancakes with Jalapeño and Chunky Tex-Mex Tomato Sauce
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 2 teaspoons baking powder; 1 Tbsp canola oil; 2 Tbsps canola oil, divided; 2 teaspoons chili powder; 237 milliliters canned whole-kernel corn, rinsed and drained; 2 larges eggs; 64 grams 1/2 cup all-purpose flour (about; 59 milliliters chopped fresh cilantro; 59 milliliters sliced green onions; 1 teaspoon ground cumin; 2 teaspoons minced seeded jalapeño pepper; 237 milliliters 1% low-fat milk; 822 grams no salt-added diced tomatoes, undrained; 59 milliliters finely chopped onion; 0 teaspoons salt; 237 milliliters yellow cornmeal

Need a vegetarian morn meal? Double Corn Pancakes with Jalapeño and Chunky Tex-Mex Tomato Sauce could be an amazing recipe to try. This recipe covers 22% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 13g of protein, 17g of fat, and a total of 445 calories. This recipe serves 4. A mixture of baking powder, chili powder, green onions, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

To prepare sauce, heat 1 tablespoon canola oil in a medium saucepan over low heat.

Ingredients you will need

Canola Oil

Sauce

Equipment you will use

Sauce Pan

Add chopped onion; cover and cook 5 minutes or until golden brown, stirring occasionally. Stir in chili powder and cumin; cook 20 seconds, stirring constantly.

Ingredients you will need

Chili Powder

Cumin

Onion

Add tomatoes; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Uncover and cook 5 minutes or until slightly thickened. Stir in 1/4 teaspoon salt and cilantro.

Ingredients you will need

Cilantro

Tomato

Salt

To prepare pancakes, lightly spoon flour into a dry measuring cup; level with a knife.

Ingredients you will need

All Purpose Flour

Equipment you will use

Measuring Cup

Knife

Combine flour, cornmeal, baking powder, and 1/4 teaspoon salt in a large bowl; stir with a whisk. Fold in corn, green onions, and jalapeo.

Ingredients you will need

Baking Powder

Green Onions

Cornmeal

All Purpose Flour

Corn

Salt

Equipment you will use

Whisk

Bowl

Combine milk, 1 tablespoon oil, and eggs in a small bowl; stir well with a whisk.

Ingredients you will need

Egg

Milk

Cooking Oil

Equipment you will use

Whisk

Bowl

Add to cornmeal mixture, stirring just until combined.

Ingredients you will need

Cornmeal

Let batter stand for 10 minutes.

Heat remaining 1 tablespoon oil in a nonstick griddle or large nonstick skillet over medium heat. Spoon about 1/3 cup batter per pancake onto hot pan. Cook 4 minutes or until tops are covered with bubbles and edges looked cooked. Carefully turn pancakes; cook 2 minutes or until bottoms are lightly browned.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan