So tasty and easy to make. Also, to save time, it is great served with salsa heaped on top.
Mexican Corn Griddle Cakes with Pico de Gallo (Serves 2) *Adapted from Emma Roche
Griddle Cakes:
- ½ cup cashew or almond milk (1 part nuts to 3 parts water if you want to make your own)
- 1 teaspoon apple cider vinegar
- 1 cup corn meal or polenta
- 1 cup corn flour (grind polenta in high-speed grinder if you don’t have masa)
- 3 teaspoons baking powder
- 1 ¼ cups filtered water
- ½ medium onion, finely diced, or green scallions
- 1½ cups frozen corn
- ¼ teaspoon ground black pepper
Optional: 1 jalapeño, diced
1 small red pepper, diced
Pico de Gallo:
- 4 Roma tomatoes, diced
- 1 small red pepper, diced
- 1 jalapeño, diced
- ½ medium onion, finely diced
- 1 large clove garlic, minced
- 1 avocado, diced
- Juice of 1 lime
- Handful of chopped coriander leaves
- 1 tablespoon salsa
- 1 tablespoon sriracha
- Black pepper to taste
Prepare the Pico de Gallo by adding all ingredients to a bowl and mixing well. Cover and refrigerate until serving time.
Prepare the Griddle Cakes by combining the non-dairy milk and apple cider vinegar in a small bowl. Stir to combine and set aside.
In a separate mixing bowl, combine corn meal, masa and baking powder. Stir to combine.
Add water to non-dairy milk and vinegar mixture. Whisk to combine. Add wet ingredients to dry ingredients and mix lightly with a fork until combined. Be sure there are no dry ingredients stuck to the bottom of the bowl. Gently fold in the corn and diced onion.
Heat a non-stick fry pan over medium-high heat. When the pan lets a drop of water sizzle, spoon in batter to form one large Griddle Cake or several smaller Cakes, ½ inch thick.
Cook 4-5 minutes until browned, then flip and cook another 4-5 minutes on the second side until browned.
Serve Griddle Cakes topped with salsa plus a side of steamed greens or a green salad.