In large bowl, sift together the flour, baking powder, baking soda, sugar and salt. Stir in cornmeal.

In another bowl, mix together the beaten egg, buttermilk, oil, corn, chiles, cilantro and scallions. Add to dry ingredients. Stir to combine.

Place a griddle or large frying pan over medium-high heat. When hot, brush with oil, then drop batter by large tablespoonfuls onto griddle. Cook until tiny holes form on each pancake. Turn pancakes and brown on other side.

When serving, provide salsa and sour cream to spoon over pancakes.


These savory pancakes are full of Southwestern flavor from cilantro and roasted chiles. Top them with sour cream and salsa.

Mr Breakfast would like to thank baseball27 for this recipe.

Overall Average Rating = 2 (out of 5)

Based on 2 votes.

From Michelle

Rating (out of 5):

The batter was extremely runny, so I doubled the flour and corn meal. I was trying to recreate a meal I had at a bakery in Atlanta, so I put black beans in between 2 pancakes. I put salsa and sour cream on the top. It was good, but I'm not sure I would make it again.

Comment submitted: 1/4/2019 (#20704)



From Ilikebreakfast

Rating (out of 5):

I made it. It was not what I expected at all. I was so excited about the use of cilantro, as I use this in all my much loved meals. I tried it, and now I cannot even brave the thought of cilantro without gagging. It went limp and soggy with a floury, salty taste. I did not enjoy this at all, and recommend you take out the cilantro, even though it was nothing special anyway. I took out the yoghurt and sugar as I was putting in salt already and thought this was a horrible idea. I ended up eating the sour cream on its own. It was the best part of my wasted breakfast.

Comment submitted: 3/10/2010 (#10015)



From confused

This seems like a good idea, but I'm concerned about the amount of flour and corn meal versus the amount of liquid. Has anyone made this yet? And does "t" and "ts" both mean teaspoon in this recipe?

Comment submitted: 1/30/2010 (#9570)

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