Cilantro Corn Pancake Recipes

SCALLION CILANTRO PANCAKES

Steps:

• Stir together soy sauce, vinegar, and oil in a bowl, then stir in sesame seeds.
• Whisk together flours, salt, whole egg, yolk, water, chile, pepper, and sesame oil in a bowl (batter will be thin). Heat 3/4 teaspoon vegetable oil in an 8-inch nonstick skillet over moderately high heat until hot but not smoking. Pour in 1/3 cup batter, then scatter one fourth of scallions and one fourth of cilantro leaves over top, gently pressing into pancake. Fry pancake until underside is pale golden, about 2 minutes. Turn pancake over and cook until scallions are lightly browned, about 1 minute, then transfer to paper towels. Make 3 more pancakes in same manner, adding vegetable oil to skillet each time (there may be some leftover batter).
• Transfer pancakes to a cutting board and cut each into 8 wedges. Serve warm or at room temperature, with dipping sauce.
• *We like Arrowhead Mills brand; visit arrowheadmills.com for stores nearest you.

CILANTRO CORN PANCAKE

Steps:

• In a large bowl, sift together flour, baking powder, baking soda, sugar and salt.
• Stir in cornmeal.
• In another bowl, lightly beat egg.
• Add yogurt, oil, corn chiles, cilantro and scallions.
• Add to dry ingredients until combined.
• Place a large skillet over medium high heat. Brush with oil, then drop batter by large tablespoons onto griddle.
• Cook until tiny holes form on each pancake.
• Turn pancakes and brown the other side.