These Tortillas De Maiz are not your average tortillas; they are essentially savory corn pancakes that offer a delightful crunch on the outside and a soft, eggy interior. The recipe combines sweet corn kernels with a light egg and flour batter, pan-fried in butter until golden brown. They make for a unique and satisfying breakfast or brunch dish, bridging the gap between traditional crepes and corn fritters. Topped with a dollop of sour cream and fresh parsley, they provide a bright, fresh flavor profile that is both comforting and elegant. Perfect for weekend morning meals, these pancakes are easy to prepare and bring a touch of Mexican-inspired flair to your table without requiring complex techniques or hard-to-find ingredients.
Tortillas De Maiz (Corn Pancakes
Description
These Tortillas De Maiz are not your average tortillas; they are essentially savory corn pancakes that offer a delightful crunch on the outside and a soft, eggy interior. The recipe combines sweet corn kernels with a light egg and flour batter, pan-fried in butter until golden brown. They make for a unique and satisfying breakfast or brunch dish, bridging the gap between traditional crepes and corn fritters. Topped with a dollop of sour cream and fresh parsley, they provide a bright, fresh flavor profile that is both comforting and elegant. Perfect for weekend morning meals, these pancakes are easy to prepare and bring a touch of Mexican-inspired flair to your table without requiring complex techniques or hard-to-find ingredients.Ingredients
Directions
-
Pat the corn kernels completely dry with paper towels to ensure they crisp up properly.
-
In a heavy 8 to 10 inch skillet, heat vegetable oil over moderate heat until a light haze forms above it.
-
Drop the dried corn kernels into the hot oil and cook, stirring frequently, for 10 minutes until golden brown.
-
Drain the fried corn on a double thickness of paper towels to remove excess oil.
-
In a large bowl, beat the eggs until well combined and foamy, then mix in the flour, salt, and black pepper to form the batter.
-
Melt 1 tablespoon of butter in a heavy 5 to 6 inch skillet or crepe pan over moderate heat.
-
When the foam subsides, pour 1/4 cup of the batter into the pan.
-
As soon as the edges begin to set, sprinkle 2 tablespoons of the fried corn onto the tortilla.
-
Use a fork to push the edges of the tortilla toward the center and tip the pan slightly to allow uncooked batter to cover exposed areas.
-
Cook until the bottom is light brown and the tortilla is set, then flip with a spatula.
-
Cook for 1 minute on the other side until browned.
-
Slide the finished tortilla onto a heated platter and repeat with the remaining batter, stirring the batter before each pour and adding a teaspoon of butter to the pan for each one.
-
Stack the pancakes as they are done to keep them warm.
-
Serve immediately topped with a tablespoon of sour cream and a sprinkle of chopped fresh parsley.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 57.6kcal
- % Daily Value *
- Total Fat 1.4g3%
- Saturated Fat 0.2g1%
- Cholesterol 0.0mg0%
- Sodium 9.0mg1%
- Total Carbohydrate 12.6g5%
- Dietary Fiber 1.4g6%
- Sugars 3.7g
- Protein 2.0g4%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
You can use fresh corn cut from 2 ears or 1 cup of thoroughly defrosted frozen corn kernels.
Ensure the corn is completely dry before frying to achieve the best texture and prevent splattering.
The recipe implies specific ingredient quantities in the directions: 1/3 cup vegetable oil, 8 eggs, 2 tablespoons flour, 1 1/2 teaspoons salt, 1/2 teaspoon black pepper, 6 tablespoons butter, 1/2 cup sour cream, and 2 tablespoons fresh parsley.
Keep the finished pancakes warm on a heated platter while you cook the remaining batter.
