YIELD: 50 1-1/2-in. pancakes 2 cups roasted corn seasoned to taste with Mexi Spice (see below) 1 cup corn meal 1-1/2 cups bread flour 1/2 tsp. baking powder 2 each egg yolks 2-1/2 cups buttermilk 1 Tbsp. cilantro, chopped 1/2 tsp. salt 3 each egg whites FOR THE MEXI-SPICE: 4 Tbsps. ancho chile powder 1 Tbsp. cumin powder 1/2 Tbsp. oregano powder 4 tsps. granulated garlic 3 Tbsps. kosher salt 1/2 Tbsp. cayenne pepper (Mix together and store in air-tight container for seasoning as ...
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