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Tex-Mex Pancakes
Prep:
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Cook:
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Ingredients
½ pound dried SCD-compliant beans
4 TBSP lard or shortening*
1 large onion, minced
1 TBSP red wine vinegar
2 egg yolks, beaten
1 tsp ground cumin
Guacamole (see Related Recipes)
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227 grams dried SCD-compliant beans
4 TBSP (60 ml) lard or shortening*
1 large onion, minced
1 TBSP (15 ml) red wine vinegar
2 egg yolks, beaten
1 tsp (5 ml) ground cumin
Guacamole (see Related Recipes)
No items found.
Rating
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Dietary Therapies
Dietary Requirements
Meal Type
Occasion
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Applicances
Cuisine
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Disease state
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Instructions
- Soak the beans in cold water to cover by a depth of 2 inches (5 cm) overnight.
- Drain and throw away water.
- Rinse thoroughly.
- Place them in a large saucepan, covering with fresh water to the same depth.
- Bring them to a boil over medium heat; drain again.
- Return the beans to the pot, cover with boiling water, and simmer over moderate heat until they are very soft and bursting, adding boiling water as needed.
- Remove from the heat.
- In a heavy skillet, add the lard (or shortening) and cook the onion until soft.
- Stir it into the beans and purée the mixture in a food processor or food mill.
- Stir the vinegar into the beans.
- Mix the yolks and the cumin into the bean mixture.
- Heat a griddle until a drop of water sizzles on the surface.
- Brush it with the remaining shortening and drop the batter by tablespoonfuls.
- Brown the cakes on both sides and keep them warm on a baking sheet, without stacking, in a 200°F (93°C) oven.
- Put 2 or 3 pancakes on each of 4 warmed plates.
- Top each serving with 2 TBSP of guacamole and pass the rest separately.
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Nutritional Info
Storage
Notes
*For vegetarian: Use shortening and not lard.
Related Recipes
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