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.
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