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Bean and Corn Pancake Sandwich

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About 6 months ago I cooked a Japanese dessert called dorayaki for Tablespoon and I became enamored with the idea of a pancake sandwich with a bean filling. It took me awhile, but I finally recreated these with a savory spin. These would be an awesome side dish with a nice grilled chicken, but we just ate them as a snack on a Sunday afternoon.


Step one was a quick refried bean. Making this takes just over 5 minutes and is way better than store bought.



Then I made the pancakes with lots of masa harina and buttermilk. YUM! I ate a few of these on their own cause they were awesome. The taste and texture was somewhere between a corn muffin, corn pudding, and an arepa.



Great little snacks!





Much better at the beginning of the meal than at the end.




Refrieds were sauteed onion and garlic with oil, little bit of red jalapeno, add a rinsed can of black beans and cook 5 minutes, blend in the food processor.

The pancakes were 2 cups of masa harina, 1 teaspoon baking powder, pinch salt. in another bowl, 2 cups buttermilk, 1 cup milk, 2 eggs, pinch of sugar. Beat well, add wet to the dry and mix. Add more liquid if it seems too think for a pancake batter. Cook small pancakes in butter in a frying pan.


2 Comments

Would you say this is an easy snack to make, or is it kind of a project? They look amazing. Like, I want them right now.

I just have to tell you I LOVE your food photography. You always get awesome angles and really capture your food in an artistic sense yet it come across so realistic and you are still able to maintain clarity and aesthetics. Really lovely. Your Guac looks BOMB btw.

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