Black Bean And Corn Pancakes With Tomatillo Salsa

  1. Black Bean and Corn Pancakes:
  2. In a large bowl, sift together the flour, baking powder, baking soda, sugar, salt and cumin. Add cornmeal and stir.
  3. In a separate bowl, combine the eggs, milk, vinegar, black beans, corn, chiles, onion, bell pepper, cilantro and cheese. Add to cornmeal mixture; stir until combined.
  4. Heat a griddle to medium-high heat. When heated, spray with vegetable non-stick cooking spray. Place 1/4 to 1/2 cup of the mixture onto griddle, placing about 2" apart. Cook until firm on the edges and tiny holes appear on each pancake. Turn the pancakes and cook until brown on the other side.
  5. Tomatillo Salsa:
  6. Combine all ingredients in a small bowl. Refrigerate until ready to use.

black bean, flour, yellow corn meal, baking powder, baking soda, sugar, salt, ground cumin, eggs, milk, cider vinegar, black beans, corn with, green chiles, green onions, red bell pepper, cilantro, blend, salsa, salsa, cumin, cider vinegar

Taken from www.epicurious.com/recipes/member/views/black-bean-and-corn-pancakes-with-tomatillo-salsa-1202582 (may not work)

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