Mexican Pancakes: The Best Mexican Pancakes Recipe from Cook'n

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	Mexican Pancakes

Serves: 6

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   1 1/2 cups yellow cornmeal
   3 1/2 cups water
   1 15-ounce can pinto beans
   1 cup frozen corn
   2 roasted crushed red pepper
   1 cup salsa

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Combine water and cornmeal in large saucepan. Cook over medium heat until thick, about 7-10 minutes. Add beans, corn, and peppers to pot and stir to combine. Spray large skillet with cooking spray. Drop batter on hot skillet and fry like pancake (about 4 minutes on each side). Serve with salsa

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