All Seasons River Inn

Leavenworth, Washington

Specialty Recipe

Mexican Tamale Pancakes

What a success this dish has been with my guests. It was served each morning for 7 years and became a signature dish. It's an unusual dish but so good!...Kathy Falconer

Ingredients

1-1/2 cups yellow cornmeal

1-1/2 cups boiling water

1-1/2 cups milk

1/2 cup canola oil

2 eggs, beaten

2 teaspoons ground cumin

1 teaspoon chili powder

2 teaspoons baking powder

One 8-ounce can whole corn, drained

1-1/2 cups biscuit mix

In a medium-size bowl, pour boiling water over the cornmeal, stir, and let cool 10 minutes. Add milk, canola oil, eggs, cumin, chili powder, and baking powder; beat until smooth. Stir in the corn.

Preheat griddle and grease well. Pour desired amount of batter for each cake onto the griddle; cook until the tops bubble and appear dry, then turn and cook until the other side browns. Serve with condiments: chopped tomatoes, onions, and olives; grated cheddar cheese; sour cream; and salsa.

Serves: 12

• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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