Black bean and corn pancakes are hearty and savory. They combine tender black beans and sweet corn for a quick, satisfying meal.
Black Bean and Corn Pancakes
Description
Black bean and corn pancakes are hearty and savory. They combine tender black beans and sweet corn for a quick, satisfying meal.
Ingredients
Instructions
Prepare the Dry Ingredients
In a large mixing bowl, whisk 1 cup of all-purpose flour, 1 teaspoon of baking powder and 1/2 teaspoon of salt until fully combined.
(Similar to the Spinach and Feta Pancakes, Sundried tomato and parmesan pancakes recipes)
Tip: Sifting the dry ingredients ensures even mixing and a smoother batter.
Mix the Wet Ingredients
In another bowl, whisk 1 cup of milk, 1 large egg and 2 tablespoons of melted unsalted butter until smooth.
Tip: Allow the melted butter to cool slightly before adding it to prevent curdling.
Combine Wet and Dry Ingredients
Gradually pour the wet mixture into the dry ingredients, whisking gently to form a smooth batter. Avoid overmixing to keep the pancakes light and fluffy.
Tip: Let the batter rest for 5-10 minutes to enhance the texture.
Add Black Beans and Corn
Fold in 1/2 cup of cooked black beans and 1/4 cup of corn kernels until evenly distributed in the batter.
Tip: Pat the beans and corn dry with a paper towel to prevent extra moisture in the batter.
Heat the Pan
Preheat a non-stick frying pan or griddle over medium heat and lightly grease it with butter or oil. Allow the pan to heat for 1-2 minutes.
Tip: Test the pan’s readiness by sprinkling a few drops of water; they should sizzle and evaporate immediately.
Cook the Pancakes
Spoon about 1/4 cup of batter onto the pan for each pancake. Cook for 2-3 minutes or until bubbles form on the surface and the edges set. Flip the pancakes and cook the other side for 2 minutes, until golden brown.
Tip: Do not press down on the pancakes while cooking to retain fluffiness.
Serve with Toppings
Plate the pancakes and top them with optional garnishes like salsa or sliced avocado. Serve immediately for the best flavor.
Tip: Keep cooked pancakes warm in a low-temperature oven (90°C) while making additional batches.
Servings 4
- Amount Per Serving
- Calories 200kcal
- % Daily Value *
- Total Fat 7g11%
- Cholesterol 50mg17%
- Total Carbohydrate 23g8%
- Sugars 2g
- Protein 7g15%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Helpful Tools:
Mixing bowl, whisk, frying pan, spatula
There are many dishes You will also like to taste:
