Mexican Tamale Pancakes


  • 3/4 cup yellow cornmeal
  • 3/4 cup boiling water
  • 3/4 cup milk
  • 1/4 cup canola oil
  • 1 egg beaten
  • 1 teaspoon ground cumin
  • Ad
  • 1/2 teaspoon chili powder
  • 1 teaspoon baking powder
  • 1/2 cup frozen corn
  • 2 ounces diced green chilies optional
  • 2 ounces chopped olives optional
  • 3/4 cup biscuit mix


In a medium-size bowl, pour boiling water over the cornmeal, stir, and let cool 10 minutes. Add milk, canola oil, eggs, cumin, chili powder, and baking powder; beat until smooth. Stir in the corn, chiles and olives.

Preheat griddle and grease well. Pour desired amount of batter for each cake onto the griddle; cook until the tops bubble and appear dry, then turn and cook until the other side browns. Serve with condiments: diced canned chiles, chopped tomatoes, onions, and olives; grated cheddar cheese; sour cream; and salsa.(really good and really easy with a can of chili, heated, to top with other desired toppings)

Makes 6-4inch pancakes, can easily be doubled.

Serves: 2

Source: I found the recipe in a Sunset Magazine cookbook over 20 years ago. it became a staple in our house and is my daughter's favorite request when she comes home (she is now 22) I think i modified it, but now after all these years, I couldn't tell you what I added. but I have often made this for my husband and myself using just a cornbread mix (usually can be found on sale 3 for $1) I add whatever ingredients I have on hand - it can be really meaty or totally vegetarian. We eat a lot of Mexican inspired foods, so I always have the basics on hand.

By Carol from Corvallis, MT


July 2, 20080 found this helpful

For an even more Mexican taste, use masa flour instead of cornmeal. It has more vitamin B that can be absorbed, too.

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