Name Mexicali Golden Corn Pancakes


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Mexicali Golden Corn Pancakes


  • 75 g (3 oz) cornmeal
  • 25 g (1 oz) plain flour
  • 2 eggs
  • 300-450 ml (1/2-3/4 pint) milk
  • oil or butter, for cooking
  • salt and freshly ground black pepper
  • Filling:
  • 1 green pepper, cored, deseeded and diced
  • 1 large onion, finely chopped
  • 1 garlic clove, crushed
  • 2 tablespoons peanut oil
  • 250 g (8 oz) lean minced beef
  • 250 g (8 oz) lean minced pork
  • 150 ml (1/4 pint) boiling beef stock
  • 400 g (13 oz) can chopped tomatoes
  • 1 teaspoon chilli powder (optional)
  • Topping:
  • 2 large ripe avocado pears, peeled, stoned and diced
  • juice of 1/2 lemon
  • 1 gariic clove, crushed
  • 150 ml (1/4 pint) soured cream
  • 2 tablespoons chopped coriander leaves

To make the pancake batter, put the cornmeal in a bowl with the flour and plenty of salt and pepper. Make a well in the middle, break the eggs into it and beat well, gradually working in the dry ingredients and, at the same time, pouring in 300 ml (1/2 pint) of the milk, a little at a time. Beat until the batter is quite smooth, and then set aside to stand for at least 30 minutes while you prepare the filling.
Gently fry the pepper, onion and garlic in the oil until softened. Add the minced meats and cook over a moderate heat, breaking up the meat with a spoon as it cooks, until lightly browned. Pour in the stock, then stir in the tomatoes and bring to the boil. Add the chilli powder (if used) and reduce the heat to a bare simmer. Leave to cook while you make the pancakes.
Heat a little oil or butter in a frying pan. Give the batter a good stir, adding a little extra milk to thin it down, and pour enough into the pan to coat the base generously - the pancakes should not be too thin. Cook until the mixture is set and golden underneath, then turn the pancake over and cook the other side. Keep warm while you cook the other pancakes in the same way - you should have 8 pancakes. Layer the pancakes with kitchen paper to prevent them sticking together.
Sprinkle the diced avocadoes with some lemon juice to prevent them discolouring and stir in the garlic and soured cream.
Fill the pancakes with the meat mixture, fold them in half and arrange them in a large warmed serving dish. Spoon the avocado mixture down the middle and sprinkle with chopped coriander. Serve at once.

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