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Corn Pancakes |
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Serves: 4
Print this Recipe
(Tortitas de Elote)
Category: Corn
Makes about 16 small pancakes
Fresh corn makes irresistible little pancakes, to accompany entrées, such as sauced meat or poultry dishes, or as a quick snack topped with salsa. The batter is easy to make and quick to cook.
2 ears medium corn, shucked
1/4 cup milk
1 large egg, beaten
1/2 cup all-purpose flour
1/4 cup yellow cornmeal
1 teaspoon baking powder
1 teaspoon sugar
1/2 teaspoon salt
1 tablespoon vegetable oil
1. Cut the kernels from the corn cobs, and scrape the cobs to release the corn milk. Put in a bowl. Stir in the milk and egg. In another bowl, mix the flour, baking powder, and salt. Stir the dry ingredients into the corn mixture and mix well.
2. In a medium nonstick skillet, heat the oil over medium heat. Spoon about 2 tablespoons of batter into the oil to form a small pancake. Repeat and cook about 3 pancakes at a time about 1 to 2 minutes on each side, or until golden brown. Serve hot.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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