Purely an experimental effort which resulted in a fabulous sunday morning breakfast! —Panfusine
What You'll Need
split yellow mung beans
ear's worth of corn kernels
small onion, finely chopped
jalapeno deseeded & minced
finely chopped cilantro
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)