BEAN PANCAKES
Sweet Heather, from sunny St. George sent me this fun recipe for bean pancakes. The pictures may not do it justice but try to think happy thoughts.
As I turned these little wheat-and-beaners, I topped the cooked side with grated cheese so that it was melted as they came hot off the griddle.
Then we topped them with the usual favorites of diced avocado, salsa, and sour cream…curds? Hmmm
Then we rolled them in half, taco style. Sorry about the picture. Here’s what the picky 12 year old had to say about them:
Yummy!
This is good!
It tastes like something gourmet…from a hippy…Mexican restaurant…in Arizona! (K, this one’s never even been to Arizona so…)
I thought the recipe was a really nice variation on the vegetarian theme. The bean pancake reminded me of a tamale, and a very happy, flavorful, tamale at that. We each gobbled down three. It’s an economical and fun way to enjoy pancakes for dinner without all the butter and syrup. (Nothin’ against butter and syrup.)
Fresh Ingredients
1 egg
1 tablespoon of chopped fresh cilantro
1/2 teaspoon minced garlic
Storage Ingredients
1 15 oz. can of beans, rinsed, drained, and mashed (I used black beans that I had bottled myself. Woohooo!)
1 1/4 cups whole wheat flour (I just threw about 3/4 a cup of whole wheat kernels into the blender and ground them with the evaporated milk.)
1 12 oz. can evaporated milk
2 tablespoons of canola oil
couple shots of Tabasco
dash of lime pepper (Didn’t have it and didn’t miss it.)
Mix all ingredients and cook into pancakes. Top with grated cheese, diced avocado, salsa, and sour cream as desired.
June 7th, 2010 at 1:48 pm
I’m all for trying new things (most of the time) and this sounds interesting enough to try. My 10 year old and I like spinach pancakes and I’ve made zucchini pancakes for dinner before and the family did okay with them so why not bean pancakes!!!
Hey kids, “I dare you to eat it…”!
xoxo
June 7th, 2010 at 5:00 pm
Funny Kris. Let me know what you think of these!
June 8th, 2010 at 8:31 pm
I didn’t even think to put avocados and cheese on it, I’ll have to do that next time.
June 8th, 2010 at 8:50 pm
Question for Heather; when you serve these pancakes what do you usually put on them?
June 9th, 2010 at 6:56 am
Just sour cream and salsa. (When I made them my 4-year-old cried because we were having pancakes without syrup.) Also I had leftovers and the next day I had a carne asada salad, so I heated a couple up, tore them into pieces and tossed it with my salad. That was also very yummy.
June 9th, 2010 at 7:50 am
Thank you Heather, I plan to make these pancakes soon!!
June 9th, 2010 at 8:30 pm
Hmmm…looks interesting. I’ll have to give these a try.
June 17th, 2010 at 6:05 pm
So, for tonight’s dinner we had a new version of “huevos rancheros”, which is Mexican for “ranch/country style eggs”. Traditionally served with corn tortillas, re-fried beans and rice, tonight we made them with bean pancakes.
We topped 3 small pancakes with scrambled eggs, grated cheese, salsa, sour cram and cilantro. I must say, they were pretty good! I didn’t have another skillet to make Mexican rice but I would have liked to have served some of that as well, maybe next time.
What other ways can you think of to serve bean pancakes?
June 20th, 2010 at 10:08 pm
Yummy! This sounds really good. I want your huevos rancheros for breakfast tomorrow. Thanks for the great idea!
July 2nd, 2010 at 8:13 pm
Kristine- That’s a great idea. I’ll have to try it. Thanks!
January 2nd, 2011 at 7:33 am
Heh. Being from California, and the central coast at that, I would call these solar tacos with the addition of mung bean sprouts. These look delicious, and I was thinking happy thoughts because I had paired them with the lime rice for a complete meal already.
An additional filling would be pork chile verde. Liesa has all that canned pork.
They would make terrific enchiladas.
January 5th, 2011 at 2:28 pm
Carolyn! How do you make your pork chile verde? I only have one bottle left but I would love to dedicate it to the central coast of CA.
January 5th, 2011 at 7:47 pm
The secret is chicken broth and to roast your tomatillos and jalapenos. Peel them, and puree them together with onion that has been lightly caramelized with some garlic. A dash of salt and you have awesome chile verde!
If you have lovely broth from your pork meat, use it instead, or add a bit of chicken broth (adjusted to taste) if you want to cut the richness of the broth.
Now, if you were going to make this with fresh pork, I recommend the Boston butt roast. Cube the meat, brown it, then saute your aromatics in the fat, and scrape up the fond. Add your tomatillos and jalapenos, along with the chicken broth and let it simmer a couple of hours on low. Yum.
January 6th, 2011 at 9:08 am
Thank you Carolyn. That sounds fantastic. Does your family know how lucky they are to have you???
January 19th, 2011 at 9:06 pm
Well, I had to grow into the role.
I am rather thinking how lucky I am to have run across you!
November 6th, 2011 at 5:06 am
When you are mixing an egg into a recipe like this, have you tried using dehydrated egg powder?
Because I was afraid that once I opened the can, I’d have trouble using up an entire #10 can of dehydrated whole egg powder before they went stale, I divvied up the #10 can into 4 batches; one went into a jar with an oxygen absorber for my cooking needs, and I vacuum sealed the other three batches with an oxygen absorber in each pouch. Now I include powdered egg in all my baking and as much of my cooking as possible.
November 8th, 2011 at 11:36 am
Thank you Liz! This is super helpful to know. I admit to tossing a can of dehydrated whole egg powder, recently, dang, because I didn’t have any idea how to manage the quantity. In fact I never even tried it in any of my baking (@&x#) because I just stored and stored it until it was past the expiration date. You’ve given me good ideas and I feel motivated to try. Thanks friend!