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    Mexican Tamale Pancakes


    Source of Recipe


    Internet

    List of Ingredients




    1 1/2 cup yellow cornmeal
    1 1/2 cup boiling water
    1 1/2 cup milk
    1/2 cup canola oil
    2 eggs, beaten
    2 tsp ground cumin
    1 tsp chili powder
    2 tsp baking powder
    8 oz can whole corn, drained
    1 1/2 cup biscuit mix

    In a medium bowl, pour boiling water over the cornmeal, stir and let cool 10 minutes. Add next 6 ingredients; beat until smooth. Stir in the corn. Preheat griddle and grease well. Pour desired amount of batter for each cake onto the griddle; cook until the tops bubble and appear dry; turn and cook until the other side browns. Serve with condiments: chopped tomatoes, onions, and olives, grated cheese, sour cream and salsa.

    Serves 12.

    Recipe




 

 

 


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