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Author Notes: Purely an experimental effort which resulted in a fabulous sunday morning breakfast! —Panfusine
- 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
- Soak the mung in warm water for 30 min until it rehydrates & plumps up
- Using a blender, grind the mung beans along with the rice flour, lemon juice, jalapeno, salt & cayenne pepper until it becomes a smooth paste.
- 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.
- 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.
- 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)
- Serve hot with a pat of salted butter.
- This recipe was entered in the contest for Your Best Corn off the Cob