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Recipe of Elote and Cheese Pancakes
Recipe

Elote and Cheese Pancakes

40 mins
Half
26
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These pancakes are made with corn flour; also known as cornmeal and manchego cheese. They are very easy to make and very rich.
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Ingredients

12 portions
  • 2 cups cornmeal
  • 5 tablespoons unsalted butter
  • 1 tablespoon salt
  • 1 tablespoon baking soda
  • 1/2 tablespoons baking soda
  • 3/4 cups corn, shelled fresh or frozen
  • 1 1/4 cups milk
  • 1 tablespoon white vinegar
  • 1 egg
  • 1 3/4 cups manchego cheese, or cheddar

Preparation

Preheat the oven to 200 degrees Celsius and prepare 1 tray for 12 cupcakes with small pieces of cake greased with butter.
With a balloon whisk in a deep refractory mix cornmeal, salt, baking powder and baking soda.
Mix the milk with the tablespoon of white vinegar and allow it to react for 5 minutes.
In another deep refractory, mix the corn, milk, egg and butter with a balloon whisk. Add the flour and cheese and finish mixing well.
Pour the mixture into the pieces of paper (the mixture should reach 2/3 of each piece of paper).
Bake for 20 minutes or until the cupcakes have fluffed and when inserting a toothpick it comes out clean. Remove from the oven.

PRESENTATION

Serve warm with butter and a little jalapeño.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
Energy
257.3
kcal
12.87%
Carbohydrate, by difference
27.1
g
9.03%
Protein
8.1
g
16.2%
Total lipid (fat)
13
g
20%
100
Do you want to know what other nutrients this recipe has?
Provided by USDA
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