Growing up, we never has Bisquik in the house. Instead of buttermilk pancakes we always made corncakes. The sweetness of the corn paired with good maple syrup is a winning combo I still prefer today. But I am rarely in the mood for a sweet breakfast, though my sweet tooth is pretty epic. I came up with this recipe when I had a hankering for huevos rancheros, but didn't have any tortillas in the house. Now it's one of my favorites, and it's as good for dinner as it is for breakfast. Keep reading for the full recipe...
1 box Jiffy Corn Muffin Mix
1 cup milk
2 tbsp melted butter
1 tbsp minced jalapeno, add more if you like it hot
1 green onion, diced
1 can black beans
Plain yogurt or sour cream
1. Heat black beans in a small sauce pan. I like to doctor mine up with some diced onion, cumin, and cayenne. But this is completely optional.
2. Heat griddle or large pan on medium heat. I have a cast iron griddle that fits over two burners and I love it. Cast iron works best, the hotter the pan the less the pancakes stick
3. Combine muffin mix, milk, melted butter, egg, jalapeno, and green onion in large bowl. Mix until mostly smooth.
4. Reduce griddle heat to low. Spread griddle with thin coat of butter. Spoon batter onto the griddle 1/4 cup at a time. Be careful not to let your corncakes touch!
5. When the surface of the corncakes has a bunch of tiny bubbles and the first bubbles are starting to pop, flip your corncakes. This is just like making regular pancakes.
6. When corncakes are brown on both sides, remove them from the griddle and set aside.
I like to make a little napoleon with my corncakes by layering them with the beans. Toppings are up to your preference and what you have on hand. I like a pico de gallo salsa, avocado, and plain yogurt. A little cilantro and lime is always a nice touch. If I'm feeling extra hungry, I'll add a fried egg to the stack. Yum!