Mexican Corn Pancakes with Whipped Goat Cheese, Piloncilo Caramelized Bananas and Walnuts

This easy and delicious Mexican Corn Pancake recipe is the perfect treat for breakfast or brunch. The pancakes are light, fluffy, and loaded with sweet corn, topped with creamy whipped goat cheese and caramelized bananas. It’s a simple yet indulgent dish that can be made with common ingredients, making it a fun and flexible meal!

Ingredients Needed:

Pancakes:

• 2 ears of corn, kernels removed
• 2 cups all-purpose flour 
• 1/2 cup yellow cornmeal 
• 3 tablespoons pure cane sugar 
• 1 tablespoon plus 1 teaspoon baking powder 
• 1/4 teaspoon fine sea salt 
• 2 cups whole milk 
• 2 teaspoons pure vanilla extract 
• 2 large eggs 
• 4 tablespoons unsalted butter, melted and cooled 
• Clarified butter

Whipped Goat Cheese:

• 2 ounces soft goat cheese
• 2 cups very cold heavy cream 
• 2 tablespoons confectioners’ sugar 
• 1 teaspoon pure vanilla extract 

Piloncillo Caramelized Bananas and Walnuts:

• One 9-ounce cone piloncillo, grated with a cheese grater
• 4 tablespoons unsalted butter 
• 1 cup light cream 
• 1 teaspoon pure vanilla extract 
• 1/8 teaspoon fine sea salt 
• 1 1/2 ripe bananas, peeled and sliced into 1/4-inch-thick slices 
• 1/2 cup coarsely chopped toasted walnuts 
• Confectioners’ sugar, for garnish 
• Fresh mint, for garnish 

How To Make Mexican Corn Pancakes with Whipped Goat Cheese, Piloncillo Caramelized Bananas, and Walnut Recipe?

1. Toast the Corn: Heat a pan over medium heat and toast the corn kernels until lightly golden brown. Let them cool.
2. Mix Dry Ingredients: In a bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt.
3. Mix Wet Ingredients: In another bowl, whisk together the milk, vanilla, and eggs.
4. Combine Wet and Dry Ingredients: Add the wet ingredients to the dry ingredients and mix until just combined. Fold in the corn kernels and melted butter. Let the batter rest for 20 minutes.
5. Cook the Pancakes: Heat clarified butter in a skillet over medium heat. Pour 60ml of batter into the pan and cook until bubbles form. Flip and cook until golden. Keep the pancakes warm in the oven until ready to serve.
6. Whip the Goat Cheese: Whip the goat cheese in a stand mixer until smooth.
7. Add Cream and Sugar: Add the cream, sugar, and vanilla. Whip until soft peaks form. Chill until ready to serve.
8. Melt the Piloncillo: Melt the piloncillo and butter in a pan over medium-low heat.
9. Make the Caramel: Add the cream and whisk until thickened about 5 minutes. Stir in vanilla and salt.
10. Add Bananas and Walnuts: Add the banana slices and cook for about 1 minute. Stir in walnuts.
11. Plate the Pancakes: Serve 3 pancakes per person with a dollop of whipped goat cheese.
12. Add Bananas and Walnuts: Top with the caramelized bananas and walnuts. Garnish with sugar and mint.

Recipe Tips:

• Don’t Overmix the Batter: Stir the pancake batter just until combined. Overmixing can make the pancakes tough.
• Let the Batter Rest: Allow the batter to rest for 20 minutes before cooking. This helps the pancakes become fluffier.
• Toast the Corn for Extra Flavor: Toasting the corn kernels gives them a delicious, nutty flavor that adds depth to the pancakes.
• Use Clarified Butter for Cooking: Clarified butter has a higher smoke point, making it perfect for cooking pancakes without burning.
• Keep Pancakes Warm in the Oven: After cooking each batch, place pancakes in the oven at a low temperature to keep them warm and fluffy until ready to serve.

How To Store & Reheat Leftovers?

• Refrigerate: Let the pancakes cool, then store them in a container in the fridge for 2 days.
• Freeze: After cooling, freeze the pancakes in a container or bag for up to 1 month.
• Reheat: Heat in a pan with butter or oil for 1-2 minutes on each side.

Nutrition Facts:

• Calories: 1,213 kcal
• Total Fat: 77 g
• Saturated Fat: 45 g
• Cholesterol: 174 mg
• Sodium: 1,118 mg
• Potassium: 482 mg
• Total Carbohydrate: 119 g
• Dietary Fiber: 7 g
• Sugars: 63 g
• Protein: 17 g

Try More Bobby Flay Recipes:

• Bobby Flay Carrot Cake Pancakes
• Bobby Flay Caramel Apple Cheesecake
• Goat Cheese Enchiladas
• Red Velvet Hot Chocolate with Marshmallow Whipped Cream

Mexican Corn Pancakes with Whipped Goat Cheese, Piloncilo Caramelized Bananas and Walnuts

Author: Mohamed Shili Cooking Method:Pan-frying Cuisine:Mexican Courses:Breakfast Recipe Keys: M Mexican Corn Pancakes with Whipped Goat Cheese P Piloncilo Caramelized Bananas and Walnuts

Difficulty:BeginnerPrep time: 20 minutesCook time: 25 minutesRest time: 20 minutesTotal time:1 hour 5 minutesServings:4 servingsCalories:1,213 kcal Best Season:Suitable throughout the year

Description

This easy and delicious Mexican Corn Pancake recipe is the perfect treat for breakfast or brunch. The pancakes are light, fluffy, and loaded with sweet corn, topped with creamy whipped goat cheese and caramelized bananas. It’s a simple yet indulgent dish that can be made with common ingredients, making it a fun and flexible meal!

Ingredients

Pancakes:

• 2 ears of corn, kernels removed
• 2 cups all-purpose flour 
• 1/2 cup yellow cornmeal 
• 3 tablespoons pure cane sugar 
• 1 tablespoon plus 1 teaspoon baking powder 
• 1/4 teaspoon fine sea salt 
• 2 cups whole milk 
• 2 teaspoons pure vanilla extract 
• 2 large eggs 
• 4 tablespoons unsalted butter, melted and cooled 
• Clarified butter

Whipped Goat Cheese:

• 2 ounces soft goat cheese
• 2 cups very cold heavy cream 
• 2 tablespoons confectioners’ sugar 
• 1 teaspoon pure vanilla extract 

Piloncillo Caramelized Bananas and Walnuts:

• One 9-ounce cone piloncillo, grated with a cheese grater
• 4 tablespoons unsalted butter 
• 1 cup light cream 
• 1 teaspoon pure vanilla extract 
• 1/8 teaspoon fine sea salt 
• 1 1/2 ripe bananas, peeled and sliced into 1/4-inch-thick slices 
• 1/2 cup coarsely chopped toasted walnuts 
• Confectioners’ sugar, for garnish 
• Fresh mint, for garnish 

Instructions

1. Toast the Corn: Heat a pan over medium heat and toast the corn kernels until lightly golden brown. Let them cool.
2. Mix Dry Ingredients: In a bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt.
3. Mix Wet Ingredients: In another bowl, whisk together the milk, vanilla, and eggs.
4. Combine Wet and Dry Ingredients: Add the wet ingredients to the dry ingredients and mix until just combined. Fold in the corn kernels and melted butter. Let the batter rest for 20 minutes.
5. Cook the Pancakes: Heat clarified butter in a skillet over medium heat. Pour 60ml of batter into the pan and cook until bubbles form. Flip and cook until golden. Keep the pancakes warm in the oven until ready to serve.
6. Whip the Goat Cheese: Whip the goat cheese in a stand mixer until smooth.
7. Add Cream and Sugar: Add the cream, sugar, and vanilla. Whip until soft peaks form. Chill until ready to serve.
8. Melt the Piloncillo: Melt the piloncillo and butter in a pan over medium-low heat.
9. Make the Caramel: Add the cream and whisk until thickened about 5 minutes. Stir in vanilla and salt.
10. Add Bananas and Walnuts: Add the banana slices and cook for about 1 minute. Stir in walnuts.
11. Plate the Pancakes: Serve 3 pancakes per person with a dollop of whipped goat cheese.
12. Add Bananas and Walnuts: Top with the caramelized bananas and walnuts. Garnish with sugar and mint.

Notes

• Don’t Overmix the Batter: Stir the pancake batter just until combined. Overmixing can make the pancakes tough.
• Let the Batter Rest: Allow the batter to rest for 20 minutes before cooking. This helps the pancakes become fluffier.
• Toast the Corn for Extra Flavor: Toasting the corn kernels gives them a delicious, nutty flavor that adds depth to the pancakes.
• Use Clarified Butter for Cooking: Clarified butter has a higher smoke point, making it perfect for cooking pancakes without burning.
• Keep Pancakes Warm in the Oven: After cooking each batch, place pancakes in the oven at a low temperature to keep them warm and fluffy until ready to serve.

Keywords:Mexican Corn Pancakes with Whipped Goat Cheese, Piloncilo Caramelized Bananas and Walnuts