Double Corn Pancakes With Jalapeño And Chunky Tex-Mex Tomato Sauce Recipe

Name: Double Corn Pancakes With Jalapeño And Chunky Tex-Mex Tomato Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Sauce:; 1 tablespoon canola oil; 1/4 cup finely chopped onion; 1 1/2 teaspoons chili powder; 1 teaspoon ground cumin; 2 (14.5-ounce) cans no salt-added diced tomatoes, undrained; 1/4 teaspoon salt; 1/4 cup chopped fresh cilantro; Pancakes:; 1/2 cup all-purpose flour (about 2 1/4 ounces); 1 cup yellow cornmeal; 2 teaspoons baking powder; 1/4 teaspoon salt; 1 cup canned whole-kernel corn, rinsed and drained; 1/4 cup sliced green onions; 2 teaspoons minced seeded jalapeno pepper; 1 cup 1% low-fat milk; 2 tablespoons canola oil, divided; 2 large eggs

Servings: persons

Sauce:
1 tablespoon canola oil
1/4 cup finely chopped onion
1 1/2 teaspoons chili powder
1 teaspoon ground cumin
2 (14.5-ounce) cans no salt-added diced tomatoes, undrained
1/4 teaspoon salt
1/4 cup chopped fresh cilantro
Pancakes:
1/2 cup all-purpose flour (about 2 1/4 ounces)
1 cup yellow cornmeal
2 teaspoons baking powder
1/4 teaspoon salt
1 cup canned whole-kernel corn, rinsed and drained
1/4 cup sliced green onions
2 teaspoons minced seeded jalapeno pepper
1 cup 1% low-fat milk
2 tablespoons canola oil, divided
2 large eggs

1
To prepare sauce, heat 1 tablespoon canola oil in a medium saucepan over low heat. 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.
2
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.
3
To prepare pancakes, lightly spoon flour into a dry measuring cup; level with a 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 jalapeno.
4
Combine milk, 1 tablespoon oil, and eggs in a small bowl; stir well with a whisk. Add to cornmeal mixture, stirring just until combined. Let batter stand for 10 minutes.
5
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. Serve immediately with sauce.

398

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: Sauce:, 1 tablespoon canola oil, 1/4 cup finely chopped onion, 1 1/2 teaspoons chili powder, and more.

Yes, Double Corn Pancakes With Jalapeño And Chunky Tex-Mex Tomato Sauce falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Double Corn Pancakes With Jalapeño And Chunky Tex-Mex Tomato Sauce

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