Mexican Corn Pancakes With Whipped Goat Cheese Piloncilo Caramelized Bananas And Walnuts Recipes

BANANA-WALNUT PANCAKES WITH CARAMEL TOPPING

Steps:

• Heat skillet or griddle over medium-high heat or to 375degreesF. Grease with vegetable oil or shortening. In medium bowl, stir pancake mix and water with fork or wire whisk until smooth (batter will be thin). Stir in mashed banana and 2 tablespoons walnuts. For each pancake, pour slightly less than 1/4 cup batter into hot greased skillet. Cook until bubbles break on surface and edges just begin to dry. Turn; cook about 1 minute or until bottoms are golden brown. Serve pancakes topped with sliced banana, 2 teaspoons walnuts and the caramel topping.

FLUFFY PANCAKES

Steps:

• Whisk the flour, confectioners' sugar, baking powder and salt in a large bowl. Whisk the milk, egg yolk, melted butter and vanilla in a medium bowl until combined. In a separate large bowl, beat the 3 egg whites with a mixer on medium-high speed until stiff peaks form, about 2 minutes.
• Stir the milk mixture into the flour mixture with a rubber spatula until just combined (it's OK if there are a few lumps). Stir in one-third of the beaten egg whites, then gently fold in the rest until just combined (do not overmix).
• Heat a griddle or large nonstick skillet over medium-low heat; lightly brush with butter. Pour 1/4 cup batter onto the griddle for each pancake; cook until bubbles form on top and the bottom is lightly browned, about 3 minutes. (If the pancakes are browning too quickly, reduce the heat to low.) Flip and continue cooking until golden on the other side, about 1 more minute. Transfer to a plate. Repeat with the remaining batter, brushing the pan with more butter as necessary. Serve with butter and syrup.

CHIPOTLE MEXICAN STREET CORN DIP WITH GOAT CHEESE

Steps:

• Brush corn with oil. Grill corn, covered, over medium heat until lightly browned and tender, 10-12 minutes, turning occasionally. Cool slightly., Preheat oven to 350°. Cut corn from cobs; transfer to a large bowl. Stir in goat cheese, mayonnaise, green chiles, pimientos, green onions, chipotle pepper, cilantro, lime juice and zest, cumin and chili powder. Transfer to a greased 1-1/2-qt. baking dish. Bake until bubbly and golden brown, 35-40 minutes. Serve with tortilla chips.

MEXICAN CORN CAKES

Steps:

• Whisk together masa harina, flour, baking powder, and salt in a medium bowl. Stir in cheese and corn kernels. Add water, 1/4 cup at a time, stirring after each addition until mixture holds together.
• Heat 1/4 cup oil in a cast-iron skillet over medium heat until hot but not smoking, about 5 minutes. Meanwhile, scoop a heaping 1/3 cup mixture, and use your hands to shape into a patty, about 1/3 inch thick. Repeat with remaining mixture, forming 8 patties.
• Working in batches of 4, fry patties, turning once, until golden brown, 2 to 4 minutes per side. Using a slotted spoon, transfer to paper towels to drain. If pan becomes dry, add 2 tablespoons oil for second batch. Cover patties with foil to keep warm, up to 30 minutes.

MEXICAN CORN

Steps:

• In a medium saucepan combine corn, cream cheese, butter, jalapeno peppers and garlic salt. Cook over medium heat for about 10 minutes or until heated through, stirring constantly after cream cheese begins to melt.

CORN PANCAKES WITH CHEESE OR CACHAPAS DE CARABOBO

Steps:

• Puree corn & press through sieve to yield about 3 cups.
• To the corn add cream, egg, flour, sugar & salt, & mix well before letting batter rest 15 minutes.
• Onto hot griddle or cast iron skillet, pour 1 tablespoon oil, then pour 1/4 cup batter for each pancake.
• Fry, turning once until lightly browned & firm on both sides.
• Remove from griddle & serve wrapped around a slice of cheese.

CORN POTATO PANCAKES

Steps:

• In a large bowl, combine the first nine ingredients. In a large skillet, heat 1 tablespoon oil; drop four 1/4 cupfuls of batter into skillet. Cook for 1-2 minutes on each side or until golden brown. Repeat with remaining oil and batter.