When I was a small child, my grandmother served wonderful breakfasts. She fixed eggs, bacon, grits, and rolled biscuits at the blink of an eye. Frankly, I didn't appreciate them, I just wanted a bowl of cold cereal. Later, I came to love those large, calorie laden breakfasts. It's my favorite type of meal. But, I don't have them very often. Now, I eat cold cereal or oatmeal because they're healthier. But every so often, it's nice to have heartier fare. This month, Glenna of A Fridge Full Of Food And Nothing To Eat is hosting Weekend Breakfast Blogging, which was created by Nandita of Saffron Trail. This month we were asked to prepare a breakfast with an ethnic twist.
One of my favorite breakfast meals is huevos rancheros, tortillas topped with fried eggs and salsa. But, I also like corn pancakes made with masa, so I decided to make them with jalapenos and fresh corn folded into the batter. I served them with a fried egg, black beans and avocados. I didn't put salsa on the pancakes because I felt it would overwhelm their light corn taste. It was a very good meal, the runny egg yolk mingling with the pancake and the beans. My kind of breakfast, savory rather than sweet.
This recipe has a tablespoon of sugar, which lends a subtle sweetness to the pancakes. It makes a nice contrast to the jalapenos. You could also serve this with fruit and cheese. I don't think it needs any syrup.
Jalapeno Corn Pancakes
3/4 cup flour
1/3 cup masa
1/3 cup corn meal
1 Tablespoon sugar
1 tablespoon baking powder
pinch of salt
1 cup milk
1/4 cup oil
2/3 cup jalapenos,seeded and chopped (you can reduce the amount if you wish)
1 cup corn, fresh or frozen and thawed
Blend dry ingredients in a large bowl. Blend milk, eggs and oil in a small bowl. Pour the wet ingredients into the dry ones and mix with a large spoon until incorporated. Lumps are okay, do not over mix.
Serve with fried, poached, or scrambled eggs, black beans and avocado slices.