Cornmeal Pancakes with Spicy Beans
Elevate your breakfast or brunch game with a fusion of comfort and spice in these Cornmeal Pancakes with Spicy Beans. This hearty and wholesome recipe combines tender, golden cornmeal pancakes with a zesty black bean and tomato topping, seasoned with smoky paprika, cumin, and a touch of chili heat. The pancakes strike the perfect balance between fluffy and slightly crisp, creating a delightful base for the rich, saucy beans. Finished with fresh cilantro and a dollop of sour cream, this dish is not only satisfying but also packed with bold, vibrant flavors. Quick to prepare and ideal for a savory twist on pancakes, this recipe is perfect for any time of day. Keywords: cornmeal pancakes, spicy beans, savory breakfast, smoky black beans, brunch recipe, easy comfort food.
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Recipe Information
Ingredients
- 1 cup Cornmeal
- 0.5 cup All-purpose flour
- 1 tablespoon Baking powder
- 0.5 teaspoon Salt
- 1 tablespoon Sugar
- 1.25 cups Milk
- 1 large Egg
- 2 tablespoons Unsalted butter (melted)
- 1 tablespoon Olive oil
- 1 15-ounce can Canned black beans (drained and rinsed)
- 1 14-ounce can Canned diced tomatoes
- 1 small Onion (chopped)
- 2 cloves Garlic (minced)
- 1 teaspoon Ground cumin
- 1 teaspoon Smoked paprika
- 0.5 teaspoon Chili flakes (optional)
- 2 tablespoons Fresh cilantro (chopped, for garnish)
- 0.5 cup Sour cream (for serving, optional)
Instructions
In a large bowl, combine the cornmeal, flour, baking powder, salt, and sugar. Mix well.
In a separate bowl, whisk together the milk, egg, and melted butter.
Pour the wet ingredients into the dry ingredients and stir until just combined (do not overmix). Let the batter rest for 5 minutes.
Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or oil.
Pour 1/4 cup of pancake batter onto the skillet for each pancake. Cook for 2-3 minutes, or until bubbles form on the surface and the edges look set. Flip and cook for an additional 2 minutes or until golden brown.
Transfer cooked pancakes to a plate and keep warm. Repeat until all the batter is used.
In a medium saucepan, heat the olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened.
Add the minced garlic, ground cumin, smoked paprika, and chili flakes (if using). Stir well and cook for 1 minute until fragrant.
Stir in the canned black beans and diced tomatoes, including their liquid. Mix well and simmer for 8-10 minutes, stirring occasionally, until the mixture thickens.
Taste the bean mixture and adjust seasoning with salt and pepper as needed.
To serve, place a couple of cornmeal pancakes on a plate and spoon the spicy beans generously over the top.
Garnish with chopped fresh cilantro and a dollop of sour cream, if desired. Serve immediately and enjoy!
Nutrition Facts
Calories |
2444 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 94.7 g | 121% | |
| Saturated Fat | 39.0 g | 195% | |
| Polyunsaturated Fat | 6.9 g | ||
| Cholesterol | 377 mg | 126% | |
| Sodium | 4120 mg | 179% | |
| Total Carbohydrate | 332.3 g | 121% | |
| Dietary Fiber | 50.8 g | 181% | |
| Total Sugars | 48.5 g | ||
| Protein | 71.4 g | 143% | |
| Vitamin D | 4.7 mcg | 24% | |
| Calcium | 898 mg | 69% | |
| Iron | 20.8 mg | 116% | |
| Potassium | 3044 mg | 65% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
