Barbeque Chicken Tamale Pancake

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Contributed by: Chef John Ledbetter

Barbeque Chicken Tamale Pancake

Recipe type: Yield: 8 Prep time: Cook time: Total time:


The Tamale Pancakes at Lark Creek Newport Beach crafted by Chef John Ledbetter take a fun spin on two popular classics.

Ingredients:

  • Tamale Pancake Batter
  • 20# Masa Dough (for tortillas)
  • 1/2 gallon Whole Milk
  • 1/2 gallon Heavy cream
  • 1 Jalapeno Chile without seeds – minced
  • 1 C Fresh Corn Kernels
  • 6 Red bell peppers

Directions:

  1. Combine corn kernels, Jalapeno, whole milk, Masa Harina, salt and pepper in a heavy large saucepan over medium heat; cook until liquid is absorbed and mixture is thick (stirring frequently) about 10 minutes.
  2. Remove from heat and let cool slightly. Stir in bell pepper, green onions and cilantro.
  3. Mix 1T butter and baking soda in small bowl.
  4. Stir butter mixture into batter (batter will be very thick). Cool completely. (Can be prepared ahead. Cover and refrigerate).
  5. Melt

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