Ingredients
1/2 cup flour
1 tsp baking powder
1/2 tsp baking soda
1 tsp sugar
1/4 tsp salt
1/3 cup cornmeal
1 egg or-
2 egg whites
1 cup buttermilk or-
1 fresh plain yogurt
2 tbsp vegetable oil
1 cup corn kernels
1 ; cooked and drained
1/4 cup mild chiles, roasted
1 ; chopped, peeled, & seeded
1/4 cup fresh cilantro, chopped
1/3 cup scallions, chopped
1 vegetable oil
1 mild salsa
1 sour cream
Directions
In large bowl, sift together the flour, baking powder, baking soda,
sugar and salt. Stir in cornmeal.
In another bowl, lightly beat egg or egg whites, add buttermilk, oil,
corn, chiles, cilantro and scallions. Add to dry ingredients; stir
until combined.
Place a griddle or large skillet over medium-high heat. When hot,
brush with oil, then drop batter by large tablespoonfuls onto
griddle. Cook until tiny holes form on each pancake. Turn pancakes;
brown on other side. Pass mild salsa and sour cream to spoon over
pancakes.
From 1994 Shepherd's Garden Seeds Catalog, pg. 15. Posted by Cathy
Harned.
Servings: 12 servings
Cilantro Corn Pancakes Recipe brought to you by Recipe Ideas
Categories: Breakfast; Cake; Corn; Pancake
The History of Recipes
Written cooking instructions as a concept can be traced way back into ancient history, in truth as far back as pharonic Egypt, and potentially, even further back. Having said that, sadly, these old records were just primitive hieroglyphic instructions for food preparation.
Fascinatingly, the most ancient recipe discovered so far, according to academics is a series of tablets in ancient Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel blissful and exhilarated. Progressing into The time of the roman empire around 25BC a man called Apicius created a collection of scripts which described recipes cooked by the Romans. In his publication, Apicius tells us how the meals were separated into appetizers, main meal and desserts, a very modern way of dining. He also informs us how the ancient cooks used many herbs and spices, including a few that will be familiar to modern chefs such as thyme, mint and parsley. In the 15th century, knights returning from the crusades brought us many new foods and spices from middle-east cuisine, including spices like basil and rosemary. These new spices and herbs led to an explosion in books on cooking, most of which are now in private libraries. When we get to the 1900s, cooking publications are starting to become popular as a result of higher levels of literacy, people having increased leisure time and having more disposable income. The arrival of TV brought us celebrity TV chefs and the demand for the accompanying recipe books. And that neatly brings us to the present day and the invention of the internet, allowing us all to search through thousands of recipes like the ones you can find on our web site. |
We hope you enjoy this Cilantro Corn Pancakes recipe.
