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Texas Searing Griddle

Texas Searing Griddle

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Two Burner Griddle King

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Two Burner Reversible Griddle

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Southwestern Potato Pancakes

PREP: 45 MINUTES

COOK: 6 MINUTES

SERVINGS: 14 SERVINGS

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Ingredients

  • 3-4 medium sized russet potatoes
  • 2 cups frozen corn kernels, thawed and drained
  • 2/ 3 cup shredded sharp cheddar cheese
  • 1/ 2 cup small-curd cottage cheese
  • 3 large eggs
  • 1/ 2 cup minced green onions
  • 3 tablespoons fresh cilantro leaves, chopped
  • 2 fresh jalapenos, seeded and diced
  • 2 tablespoons yellow cornmeal
  • 1 tablespoon ground cumin
  • 2 teaspoons salt
  • 1 teaspoon cayenne pepper
  • 1/ 2 teaspoon pepper
  • 2 teaspoons vegetable oil

Directions

In a 6-qt pan over high heat, bring about 4 qts of water to a boil. Add potatoes and cook until tender when pierced, about 20-30 minutes. Drain and rinse in cold water until potatoes are cool enough to handle. Peel and grate. In a large bowl, mix potatoes, corn, cheddar cheese, cottage cheese, eggs, onions, cilantro, jalapeño, cornmeal, cumin, salt and cayenne pepper and pepper until well blended. Pour 1 tsp of oil into Texas Griddle and heat over medium-high heat. Drop batter into pan in ¹/3 cup portions and use a spoon to spread batter into 3- to 4-in. cakes. Cook about 3 minutes on each side, until both sides are browned and firm to the touch in the center. Add more oil as necessary. Makes 14-18 pancakes, depending on size.

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Products Used In This Recipe

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Texas Searing Griddle

Texas Searing Griddle

SEE PRODUCT

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Two Burner Griddle King

Two Burner Griddle King

SEE PRODUCT

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Two Burner Reversible Griddle

Two Burner Reversible Griddle

SEE PRODUCT