mexican corn pancakes with carmalized bananas and walnuts

mexican corn pancakes with carmalized bananas and walnuts
mexican corn pancakes with carmalized bananas and walnuts

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    ear corn, kernels removed

  • 1

    c flour

  • 1/2

    c cornmeal

  • 1 1/2

    tbsp. sugar

  • 1

    tbsp. baking powder

  • 1/4

    tsp baking soda

  • 1/4

    tsp salt

  • 1

    c almond milk

  • 1

    tsp vanilla extract

  • 1

    egg

  • 2

    tbsp. butter, melted

  • caramelized bananas and walnuts

  • 1

    c brown sugar

  • 4

    tbsp. butter

  • 1

    c almond milk

  • 1

    tsp vanilla extract

  • 1/8

    tsp salt

  • 2

    bananas peeled, sliced 1/4 inch thick

  • 1/2

    c coarsely chopped toasted walnuts

Directions

For the pancakes: Heat a large saute pan over medium heat; add the corn and dry toast until lightly golden brown. Remove from the heat and let cool slightly. In a medium bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda and salt. In a small bowl, whisk together the milk, vanilla extract and eggs. Add the wet ingredients all at once to the dry ingredients and mix until just combined, being careful not to over mix. Fold in the corn kernels and melted butter. Rest the batter for 20 minutes. Preheat the oven to 200 degrees F. Add a few tablespoons of the clarified butter to a large cast-iron skillet or cast-iron griddle set over 2 burners, and heat over medium heat. Use a 1/4-cup measuring cup and spoon a scant 1/4 cup into the hot skillet. Cook until small bubbles form on the surface of the pancakes, 2 to 3 minutes. Flip and cook until golden on both sides. Transfer the cooked pancakes to a prepared oven-proof plate and cover with a towel. Place in the oven to keep warm until all of the pancakes are cooked and ready to serve. Repeat for the remaining batter. For the bananas and walnuts: Combine the brown sugar and butter in a high-sided saute pan over medium-low heat. Stir occasionally until the sugar begins to melt. Add the cream and whisk until you have a uniform mixture. Cook, whisking constantly, until thickened, about 5 minutes. Add the vanilla and salt. Then add the bananas and cook until slightly softened, about 1 minute. Stir in the walnuts. If caramel doesn't thicken, use corn starch mixed with water a tablespoon at a time.

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