-
1
In a large bowl, combine the brown sugar, 1 cup of the flour, the baking powder, and the salt.
-
2
Set aside.
-
3
In a small bowl, whisk together the salsa verde, egg, vanilla, and milk.
-
4
Slowly add the melted butter.
-
5
Gently stir the liquid mixture into the dry mixture until it is fully combined.
-
6
The batter should be slightly thick.
-
7
If it is not thick enough, add the remaining 1/2 cup flour.
-
8
Let the batter sit for 5 minutes.
-
9
Heat a large nonstick griddle or nonstick skillet over medium heat.
-
10
Pour 1/4 cup of the batter for each pancake onto the griddle, leaving 2 inches between the pancakes.
-
11
When small bubbles form around the edges of the pancakes, at about 1 1/2 minutes, flip them with a spatula.
-
12
(Corn flour pancakes have less structure than wheat flour pancakes, so be careful when flipping them.)
-
13
The pancakes should be golden brown on the bottom.
-
14
Cook for 1 additional minute, or until the bottom is golden brown.
-
15
Repeat with the remaining batter, keeping pancakes warm on an ovenproof plate in a 200F.
-
16
oven.
-
17
Serve warm with Three-Citrus Honey-Butter Syrup.
-
18
Combine the cornstarch and 2 teaspoons water in a small bowl.
-
19
Stir until the cornstarch is dissolved.
-
20
In a small saucepan over medium heat, melt the butter.
-
21
Add the orange zest, lime zest, grapefruit zest, grapefruit juice, and honey.
-
22
Bring to a boil and stir in the cornstarch mixture.
-
23
Remove from the heat.
-
24
Serve warm.
