Corn & jalapeño pancakes (Panqueques piquantes) from Smith & Daughters: A Cookbook (That Happens to Be Vegan) (page 28) by Shannon Martinez and Mo Wyse

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Jenmeister on June 23, 2022

    I love these so much. I often make them very thick, slowly cooking them. Sometimes I put in olives instead of jalapeños. A favourite, for sure.

  • racheldobric on November 23, 2021

    As people who own dozens of recipe books and don't repeat recipes often, it's saying a lot that we've easily made these pancakes as our go-to at home weekend brunch at least once a month for the last five or more years. They're not too sweet, not too savoury, and they're always a total hit with guests. We usually have them with the scrambled tofu from this same book, generous amounts of hot sauce, and occasionally rice paper bacon alongside. We follow the recipe to the letter, with one exception - we completely ignore the recommended quantity of corn and measure by feel instead - we probably use double or more! These reheat pretty well too.

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