Sometimes it’s Wednesday and you are hungry and the only thing that sounds good is pancakes but you have no maple syrup. When life gives you no maple syrup, make savory pancakes! Better yet, make these Southwestern Black Bean & Corn Cakes and top them with Avocado Salsa.
I’m calling it salsa because I like the way it sounds, but I’m going to be honest here: it’s really just guacamole that I was too lazy to mash up. Mashed or not, it’s still buttery, tangy, and delicious. The perfect accompaniment to these tender and slightly crispy griddle cakes with black beans, corn, and a touch of ricotta. Sounds weird, I know, but trust me on this.
Sometimes you just want to eat pancakes for dinner. I am in full support.
- ½ cup corn meal
- ½ cup flour
- ½ tsp baking powder
- 1 tsp salt
- ¾ cup milk
- ¼ cup ricotta cheese
- 1 egg
- 2 tsp honey
- 1 cup frozen corn (fresh, if you’ve got it!)
- 1 can black beans, drained and rinsed
- ¼ cup oil, for frying
- 2 Avocados
- 1 cup cherry tomatoes
- ¼ of a sweet onion
- handful of cilantro
- juice from half a lime
- salt to taste
- In a bowl, mix together flour, cornmeal, baking soda, and salt with a wooden spoon. In a separate bowl, whisk together milk, egg, honey, and ricotta cheese. Pour milk mixture into the flour mixture and stir together just until combined. Fold in corn and black beans.
- Heat a large skillet over medium-high heat. Add the oil and pour about a third cup of the batter per each fritter into the hot oil. Cook for 2-3 minutes or until golden brown and then flip and cook for another few minutes.
- Dice avocado, mince the sweet onion, cut the tomatoes in half, and chop the cilantro. Mix together in a bowl with a pinch of salt and the lime juice.
- To assemble, just top the pancakes with the avocado salsa. I spread a little ricotta on top of the pancakes first. Totally optional, but creamy and delicious.