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Mexican desert recipe:
After-Dinner Mexican Pancakes
This is the perfect dessert after crossing the desert of a hearty, filling Mexican meal.
1
1/2 cups yellow cornmeal
3 1/2 cups water
1 can pinto beans
1 cup
frozen corn
2 roasted red peppers, chopped (from jar, packed in oil)
Salsa
Cooking spray
Combine water and cornmeal in large saucepan.
Cook over medium heat until thick, about 7-10 minutes.
Add beans, corn, and peppers to pot and stir to combine.
Spray large skillet with cooking spray.
Drop polenta mixture by large ladleful onto skillet. Cook until golden, about 4 minutes on each side.
Repeat with remaining batter.
Serve with your favorite salsa.
Enjoy this Mexican desert recipe.