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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


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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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