This is a very simple dish of savory cornmeal-buttermilk pancakes topped with lightly spiced black beans. They're pretty plain on their own, but still taste lovely and are really excellent when topped with some salsa and sour cream. I'm sure guacamole, radishes, and green onions would also go great. As would a bit of cheddar cheese.

I served these as a filling, leguminous side-dish to accompany some vegetable enchiladas. A very nice meal!

Cornmeal Pancakes with Black Beans

Slightly adapted from Vegetable of the Day by Kate McMillan

Ingredients

Beans

• 1 (470mL) can black beans, drained
• 1 tsp. chopped fresh oregano
• 1 tsp. chili powder

Pancakes

• 2/3 c. cornmeal
• 2 Tbsp. all-purpose flour
• 1 tsp. chili powder
• 1/2 tsp. coarse sea salt, ground
• 1/8 tsp. black peppercorns, ground
• 1/4 tsp. baking soda
• 3 Tbsp. unsalted butter, melted
• 1 c. buttermilk
• 1 large egg
• 1/2 c. frozen corn, thawed

Assembly

Use as many or as few toppings as you'd like. All are optional, but salsa is strongly recommended.

• salsa (red or green)
• sour cream
• chopped fresh cilantro
• chopped fresh oregano
• green onion, thinly sliced
• radishes, thinly sliced
• sliced avocado and/or guacamole
• grated cheddar

Directions

1. Combine the beans, oregano, and chili powder and warm over low heat, stirring occasionally, until heated through.
2. Meanwhile, combine the cornmeal, flour, chili powder, salt, and pepper; sift in the baking soda; and mix well.
3. In a separate bowl, beat the butter with the buttermilk and eggs.
4. Pour the wet ingredients into the dry and whisk to combine.
5. Stir in the corn.
6. Heat a griddle or tawa over medium heat and lightly grease or oil it.
7. Make pancakes using ~1/4 c. of batter for each one and cook until golden on both sides.
8. Serve the pancakes topped with black beans.
9. Garnish with salsa and whatever other toppings you desire.