Ingredients for Tamale Pancakes
- 1 cup boiling water
- Yellow Cornmeal
- 1 cup milk
- Vegetable Oil
- 1 large egg
- 1 cup all-purpose flour
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1 teaspoon chili powder
- 1 teaspoon baking powder
- Canned Corn
- Black Olives
- Cheddar Cheese
- Tomatoes
- Green Onion
- Salsa, for topping
- Sour cream, for topping
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How to Make Tamale Pancakes
- Preheat a griddle or large non-stick skillet over medium heat.
- In a large bowl, combine the cornmeal and boiling water. Stir well and let cool for 5-10 minutes.
- Add the milk, oil, and egg to the cornmeal mixture. Stir until well combined.
- In a separate bowl, whisk together the flour, cumin, salt, chili powder, and baking powder.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Do not overmix.
- Gently fold in the thawed corn and chopped olives.
- Pour about 4 tablespoons of batter onto the preheated griddle for each pancake.
- Cook for 2-3 minutes per side, or until golden brown and cooked through. Flip pancakes when bubbles start to form on the surface.
- Serve immediately. Top with your favorite toppings: sliced tomatoes, shredded cheddar cheese, chopped green onions, salsa, and/or sour cream. A dollop of homemade chili is also delicious!
Nutrition Information (Approximate per serving)
Sodium
27 g
Sugar
5g
Fat
19g
Carbs
13g