Corn & mung pancake.

July 31, 2011
Author Notes

Purely an experimental effort which resulted in a fabulous sunday morning breakfast! —Panfusine

  • Makes 8-10
  • 1 cup split yellow mung beans
  • 1/2 cup rice flour
  • 1 ear's worth of corn kernels
  • 1 small onion, finely chopped
  • 1 jalapeno deseeded & minced
  • 1/4 cup finely chopped cilantro
  • 1/4 teaspoon Cayenne pepper
  • 1/2 teaspoon baking powder
  • 1/2 cup sesame seeds
  • Salt to taste
  • plain seltzer water for diluting batter
  • Juice of 1 lemon
  • Oil for pan frying as required
In This Recipe
  1. Soak the mung in warm water for 30 min until it rehydrates & plumps up
  2. Using a blender, grind the mung beans along with the rice flour, lemon juice, jalapeno, salt & cayenne pepper until it becomes a smooth paste.
  3. transfer to a bowl, wash the blender jar with seltzer and add the liquid to the batter along with the baking powder, enough to get an adequate thickness for pancake batter.
  4. Using the sides of a chefs knife, smash the corn kernels well and add to the batter along with the cilantro & onion. Mix well to combine.
  5. Heat a non stick skillet and sprinkle about 1/2 - 1 teaspoon of sesame seeds. when they begin to pop, ladle the batter evenly over the seeds. cook till golden brown (~ 2 minutes) on the underside. drizzle with oil & turn the pancake over to cook on the other side (~ 2 minutes)
  6. Serve hot with a pat of salted butter.
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A biomedical engineer/ neuroscientist by training, currently a mommy blogger on a quest for all things food - Indian Palate, Global perspective!