Black Bean and Corn Pancakes with Tomatillo Salsa

Whether served as an appetizer or side dish, these Mexican-inspired black bean and corn pancakes served with tomatillo salsa are an instant hit.

• Preparation Time: 15 mins
• Cooking Time: 20 mins
• Total Time: 35 mins
• Calories: 357 Calories

Ingredients

• 1 cup milk
• 1 teaspoon white sugar
• 1 tablespoon cider vinegar
• 1 teaspoon ground cumin
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (4 ounce) can chopped green chile peppers
• 1 (7 ounce) can green salsa
• 2 large eggs, lightly beaten
• 1 (11 ounce) can Mexican-style corn, drained
• 1 cup shredded Mexican cheese blend
• 3 stalks green onions, chopped
• nonstick vegetable cooking spray
• 0.25 teaspoon salt
• 0.5 cup all-purpose flour
• 0.5 cup chopped fresh cilantro
• 0.75 teaspoon baking soda
• 1.5 teaspoons baking powder
• 0.66666668653488 cup yellow cornmeal
• 0.5 medium red bell pepper, finely chopped

Recipe Instructions

Step 1

Prepare pancakes: sift flour, baking powder, sugar, cumin, baking soda, and salt together in a large bowl. Stir in cornmeal until combined.

Step 2

Combine black beans, corn, milk, Mexican cheese, cilantro, chile peppers, eggs, bell pepper, green onions, and vinegar in another bowl. Add to cornmeal mixture; stir until combined. Let sit for 10 minutes.

Step 3

Meanwhile, prepare salsa: combine green salsa, vinegar, and cumin in a small bowl. Place in the refrigerator while you make the pancakes.

Step 4

Heat a griddle to medium heat and spray with nonstick spray. Spoon 1/4 to 1/3 cupfuls batter onto the griddle, placing about 2 inches apart. Cook until edges are firm and tiny holes appear on the surface, 3 to 4 minutes. Flip and cook until brown on the other side, 2 to 3 minutes more. Repeat with remaining batter.

Step 5

Serve hot pancakes with salsa.