Savory Cornmeal Pancakes with Smoky Black Bean Salsa and Cilantro Lime Crema

Ingredients

• •1 cup cornmeal
• •1/2 cup all-purpose flour
• •1 teaspoon baking powder
• •1/2 teaspoon baking soda
• •1/2 teaspoon salt
• •1/2 teaspoon smoked paprika
• •1 cup buttermilk
• •1 large egg
• •2 tablespoons melted butter
• •1 cup canned black beans, drained and rinsed
• •1 small red onion, finely diced
• •1 medium tomato, diced
• •1 clove garlic, minced
• •1 teaspoon ground cumin
• •1/2 teaspoon chili powder
• •1 tablespoon olive oil
• •1/4 cup fresh cilantro, chopped
• •1 lime, zested and juiced
• •1/2 cup sour cream
• •Salt and pepper to taste

Instructions

1. 1

   In a large mixing bowl, whisk together the cornmeal, all-purpose flour, baking powder, baking soda, salt, and smoked paprika until well combined.

2. 2

   In a separate bowl, whisk together the buttermilk, egg, and melted butter until smooth.

3. 3

   Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Let the batter rest for 5-10 minutes while preparing the salsa.

4. 4

   To make the smoky black bean salsa, heat olive oil in a skillet over medium heat. Add the red onion and garlic, cooking until softened, about 2-3 minutes.

5. 5

   Stir in the black beans, diced tomato, ground cumin, chili powder, and a pinch of salt and pepper. Cook for 3-4 minutes until heated through. Remove from heat and stir in half of the cilantro and the lime juice. Set aside.

6. 6

   For the cilantro lime crema, whisk together the sour cream, lime zest, lime juice, and a pinch of salt. Stir in the remaining chopped cilantro. Adjust seasoning to taste and refrigerate until ready to serve.

7. 7

   Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter or oil. Pour 1/4 cup portions of the pancake batter onto the skillet, cooking until bubbles form on the surface, about 2 minutes. Flip and cook the other side until golden brown, another 1-2 minutes. Repeat with the remaining batter.

8. 8

   To serve, stack or plate the cornmeal pancakes, spoon the smoky black bean salsa over the top, and drizzle generously with cilantro lime crema. Garnish with additional fresh cilantro and lime wedges, if desired.