Best 2 Tamale Pancakes Recipes

Tamale pancakes are an exciting twist on a classic breakfast. Their unique combination of sweet and savory flavors make them a delightful start to the day. With a crispy exterior and a fluffy interior, these pancakes are filled with the traditional tamale flavors of corn, cheese, and peppers. Whether you are looking for a fun weekend brunch idea or a creative way to switch up your weekday routine, tamale pancakes are the perfect choice.

Check out the recipes below so you can choose the best recipe for yourself!

SHREDDED BARBECUE CHICKEN ON TAMALE PANCAKES

SHREDDED BARBECUE CHICKEN ON TAMALE PANCAKES image

Categories Chicken Dinner

Yield 6 servings

Number Of Ingredients 16

Ingredients

4 1/2 cups corn kernels (pref. fresh from about 4 ears)
1 1/2 cups whole milk
1 cup Masa Harina
1 teaspoon salt
1 teaspoon ground black pepper
1 cup finely chopped red bell pepper
3/4 cup chopped green onions
1/4 cup chopped fresh cilantro
1 1/2 tablespoons (or more) butter, room temperature
1/4 teaspoon baking soda
1 tablespoon vegetable oil
1 1/2 cups chopped onions
2 cups shredded cooked chicken
1/2 cup purchased BBQ sauce
avacado salsa (separate recipe)
cilantro cream (separate recipe)

Steps:

Combine corn kernels, whole milk, Masa Harina, salt, and pepper in heavy large saucepan over medium heat; cook until liquid is absorbed and mixture is thick, stirring frequently, about 10 minutes. Remove from heat and let cool slightly. Stir in chopped bell pepper, chopped green onions, and chopped cilantro. Mix 1 tablespoon butter and baking soda in small bowl. Stir butter mixture into batter (batter will be very thick). Cool completely. (Can be prepared ahead - cover and refrigerate). Preheat oven to 250F. Using 1/4 cup pancake batter for each, form about 18 3-inch diameter patties. Melt 1/2 tablespoon butter in heavy large skillet over medium heat. Working in batches, cook patties until golden brown, adding more butter to skillet as needed, about 4 minutes per side. Transfer pancakes to baking sheet and keep warm in oven. Heat oil in heavy large skillet over medium heat. Add onions; sautee 2 minutes. Add chicken and barbecue sauce. Stir until chicken is heated through, about 5 minutes. Place 3 pancakes on each plate. Top with chicken mixture and avacado salsa. Drizzle with cilantro cream.

TAMALE PANCAKES

Tamale Pancakes image

A great way for Tex-Mex fans to start the day, or finish it. These are small and cook quickly. Serve 3 per person. Try spooning some meaty homemade chili on top.

Provided by belkathy

Categories Breakfast

Time 25m

Yield 18 small pancakes, 6 serving(s)

Number Of Ingredients 17

Ingredients

1 cup boiling water
1 cup yellow cornmeal
1 cup milk
1/2 cup vegetable oil
1 egg, beaten
1 cup flour
1 teaspoon cumin
1 teaspoon salt
1 teaspoon chili powder
2 1/4 teaspoons baking powder
8 ounces canned corn, drained
12 black olives, sliced
1 cup grated cheddar cheese (optional)
1 tomatoes, chopped (optional)
green onion, chopped (optional)
salsa (optional)
sour cream (optional)

Steps:

Preheat a griddle.
Put cornmeal in a bowl, and add the boiling water.
Stir well and allow to cool.
Add the wet ingredients: milk, oil, and egg; stir.
Sift in the dry ingredients: flour, cumin, salt, chili powder, baking powder.
Add corn and olives; stir.
Each pancake will be made from about 4 tablespoons of batter.
Spoon onto the griddle and let cook, flipping once. Should be nice and golden brown on both sides.
Top with your choice(s) from the tomato, cheddar, green onions, salsa and sour cream.

Tips:

Choose the right masa harina. Masa harina is a type of corn flour that is used to make tamales. It is important to choose a masa harina that is finely ground and has a light color. This will ensure that your pancakes are smooth and tender.
Use fresh ingredients. The fresher the ingredients you use, the better your pancakes will taste. This means using fresh corn, vegetables, and herbs.
Don't overmix the batter. Overmixing the batter will make your pancakes tough. Mix the batter just until the ingredients are combined.
Let the batter rest. Letting the batter rest for 15-30 minutes will allow the flavors to meld and the masa harina to absorb the liquid. This will result in lighter, fluffier pancakes.
Cook the pancakes over medium heat. Cooking the pancakes over medium heat will prevent them from burning. It will also allow them to cook evenly throughout.
Serve the pancakes immediately. Tamale pancakes are best served immediately after they are cooked. This is when they are at their freshest and most flavorful.

Conclusion:

Tamale pancakes are a delicious and easy-to-make breakfast or brunch dish. They are a great way to use up leftover tamales, or they can be made with fresh masa harina. With just a few simple ingredients, you can create a hearty and flavorful meal that the whole family will enjoy.

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