spicy corn griddle cakes

Weekends are great as D, Baby and I sit together and have breakfast in a leisurely way, usually warm and fresh breakfast (as opposed to dry fruits and toasted oats cereal in cold milk).

These corn griddle cakes can be spiced up, or served mellow. They feel wholesome, savory and more filling than pancakes somehow.

And, spicy corn griddle cakes recipe is my post for June's Weekend Breakfast Blogging (WBB#12), started by lovely and famous Nadita of SaffronTrail, and hosted graciously this month by Trupti at one of my usual blog-stops: The Spice Who Loved Me. The theme is Spice It Up! and that's exactly what the spice-mix-1 does to this recipe.



Ingredients:
for the batter:
1 small can creamed corn
1 cup cake* flour (or all-purpose flour)
½ cup corn masa flour
¼ cup fine cornmeal
½ cup finely diced onions
½ tsp baking soda
1½ cup buttermilk
1-2 generous Tbsp of spice-mix-1
salt to taste
*cake flour is soft wheat flour that gives a fluffy texture; can substitute 1 cup of cake flour with 3/4cup all-purpose flour + 2 Tbsp cornstarch

for salsa fresca:
1 tomato, finely diced
½ onion finely diced
a few sprigs offresh cilantro leaves
1 Tbsp spice-mix-1
1 Tbsp lemon juice
1 tsp olive oil
salt to taste

for spice-mix-1: (make ahead and save for later use)
1 Tbsp dry red chili powder
1 Tbsp celery seeds
1 tsp mustard powder
1 tsp poppy seeds
1 Tbsp sesame seeds
1 Tbsp dry minced onions

Preparation

combine the salsa fresca ingredients and stir well, keep aside to develop flavors

combine the dry batter ingredients, add a little buttermilk at a time, stirring gently to break down lumps; the batter consistency is just like pancake batter; make the batter right before ready to cook

in a griddle or pan spoon just enough batter to make about 3-inch-diameter "cakes" that are about ½-inch thick or maybe thinner; flip and cook both sides just like pancakes or dosai

Garnish with fresh cilantro leaves and serve hot off the griddle with the salsa fresca, or your favorite chutney.