Mexican Cornmeal Pancakes with Black Bean and Pineapple Salsa

Name: Mexican Cornmeal Pancakes with Black Bean and Pineapple Salsa
Yield: 4
Ingredients: 3/4 cup canned reduced-sodium black beans, rinsed and drained; 3/4 cup chopped fresh pineapple; 1 medium shallot, finely chopped (2 tablespoons); 1/2 fresh jalapeno pepper, seeded and finely chopped*; 2 tablespoons snipped fresh cilantro; 2 tablespoons lime juice; 1 tablespoon honey; 1/4 teaspoon salt; 1/8 teaspoon ground black pepper; 1 cup all-purpose flour; 2/3 cup yellow cornmeal; 1 tablespoon sugar; 1 tablespoon baking powder; 1 teaspoon baking soda; 1/4 teaspoon salt; 2 eggs, lightly beaten; 1 1/2 cups buttermilk; 4 ounces finely chopped ham (1 cup); 1/2 cup fresh or frozen whole kernel corn, thawed if frozen; 2 tablespoons vegetable oil; Sour cream (optional)

Mexican Cornmeal Pancakes with Black Bean and Pineapple Salsa was pinched from <a href="http://www.midwestliving.com/recipe/mexican-cornmeal-pancakes-with-black-bean-and-pineapple-salsa/" target="_blank">www.midwestliving.com.</a>

INGREDIENTS

•

3/4 cup canned reduced-sodium black beans, rinsed and drained

•

3/4 cup chopped fresh pineapple

•

1 medium shallot, finely chopped (2 tablespoons)

•

1/2 fresh jalapeno pepper, seeded and finely chopped*

•

2 tablespoons snipped fresh cilantro

•

2 tablespoons lime juice

•

1 tablespoon honey

•

1/4 teaspoon salt

•

1/8 teaspoon ground black pepper

•

1 cup all-purpose flour

•

2/3 cup yellow cornmeal

•

1 tablespoon sugar

•

1 tablespoon baking powder

•

1 teaspoon baking soda

•

1/4 teaspoon salt

•

2 eggs, lightly beaten

•

1 1/2 cups buttermilk

•

4 ounces finely chopped ham (1 cup)

•

1/2 cup fresh or frozen whole kernel corn, thawed if frozen

•

2 tablespoons vegetable oil

•

Sour cream (optional)

Go To Recipe

Rate

Comments & Reviews

Just A Pinch Sweepstakes