Black bean and corn pancakes are hearty and savory. They combine tender black beans and sweet corn for a quick, satisfying meal.
Easy Made 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
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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.
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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.
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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.
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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.
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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.
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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.
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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.
Nutrition Facts
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
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