I’m not sure how I started making these pancakes. My addiction to recipe, cooking shows, food writing makes sources difficult to trace. My daughter asked to learn how to make this when visiting on break from college. She made the pancakes pictured in this post. I’m a proud foodie mommy. We like the balance of savory and sweet, Deshi flavors delivered in Western form. A perfect Bengali in Indiana recipe.
- 1 Can of Creamed Corn
- 1 Cup of pancake mix or flour
- 1 egg
- 1 Tbsp chopped shallot
- 1 Tsp chili pepper
- 1 Tsp of chopped cilantro (Atiya has a complicated relationship with cilantro, omitted in these pancakes)
- Salt, pepper
- Milk or water for desired consistency: a loose batter will be more “custurdy/eggy”, a thicker batter more bread-like.
Mix ingredients in a bowl. Heat a pan. Add a sliver of butter or olive oil to coat the bottom of the pan. Adjust heat while cooking as needed to avoid burning the pancakes.
Serve with warm maple syrup or blueberry compote to balance sweet and savory. Adjust the recipe to your own taste and enjoy!
Forgive me, if this is a repeat recipe post but I promised Atiya I would post this for her to find.