Recipe courtesy of Bobby Flay
Episode: Mexican Brunch
Mexican Corn Pancakes with Whipped Goat Cheese, Piloncilo Caramelized Bananas and Walnuts
Total:
1 hr 5 min
Active:
45 min
Yield:
4 to 6 servings
Level:
Intermediate
Total:
1 hr 5 min
Active:
45 min
Yield:
4 to 6 servings
Level:
Intermediate

Ingredients

Pancakes:
  • 2 ears 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 

Directions

For the pancakes: Heat a large saute pan over medium heat; add the corn and dry toast until lightly golden brown. Remove from the heat and let cool slightly.

In a medium bowl, whisk together the flour, cornmeal, sugar, baking powder and salt. In a small bowl, whisk together the milk, vanilla extract and eggs. Add the wet ingredients all at once to the dry ingredients and mix until just combined, being careful not to over mix. Fold in the corn kernels and melted butter. Rest the batter for 20 minutes.

Preheat the oven to 200 degrees F.

Add a few tablespoons of the clarified butter to a large cast-iron skillet or cast-iron griddle set over 2 burners, and heat over medium heat. Use a 1/4-cup measuring cup and spoon a scant 1/4 cup into the hot skillet. Cook until small bubbles form on the surface of the pancakes, 2 to 3 minutes. Flip and cook until golden on both sides. Transfer the cooked pancakes to a prepared oven-proof plate and cover with a towel. Place in the oven to keep warm until all of the pancakes are cooked and ready to serve. Repeat for the remaining batter.

For the goat cheese: Put the goat cheese in the bowl of a stand mixer fitted with a whisk and mix until smooth. Add the cream, confectioners' sugar and vanilla, and whip until soft peaks form. Cover and refrigerate until ready to serve.

For the bananas and walnuts: Combine the piloncillo and butter in a high-sided saute pan over medium-low heat. Stir occasionally until the sugar begins to melt. Add the cream and whisk until you have a uniform mixture. Cook, whisking constantly, until thickened, about 5 minutes. Add the vanilla and salt. Then add the bananas and cook until slightly softened, about 1 minute. Stir in the walnuts.

Serve 3 pancakes per person. Top with a dollop of whipped goat cheese and spoon the caramelized banana mixture over each plate. Sprinkle with confectioners' sugar and top with fresh mint.

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