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Pancakes: Eggs Santa Fe on Griddled Corncakes

Source of Recipe

Vice President of Food and Beverage Michael J. Watz,


List of Ingredients

2 qt. water
1/2 cup whipped butter
1 1/2 lb yellow cornmeal
1/4 cup sugar
1 teaspoon salt
8 large eggs
2 cups skim milk
2 cups all-purpose flour
2 1/2 tablespoon baking powder
8 oz. frozen corn, thawed
8 oz. red bell pepper, diced
1/4 cup fresh cilantro, chopped
48 poached eggs (large), reserved warm corn and pepper
3 qt. relish (recipe follows)



Recipe

1. In saucepan, bring water and whipped butter to boil.
2. In large mixing bowl, combine cornmeal, sugar and salt. Slowly whisk in boiling water-butter combination. Cover with plastic wrap; let stand 10 minutes.
3. In separate bowl, combine eggs and milk. Add flour and baking powder. Mix until smooth. Stir in corn, red bell pepper and cilantro.
4. Fold flour mixture into cornmeal batter. Refrigerate if not used immediately.
5. At time of service, pour 1/3 cup (No. 12 scoop) batter onto lightly oiled, preheated griddle. Cook 3-4 minutes, until golden. Turn; continue grilling 1-2 minutes until fully cooked. Repeat with remaining batter; keep cakes warm.
6. Per order: Plate 2 cakes. Top with 2 eggs. Accompany or top with 1/2 cup of relish. Serve immediately.