Panqueques de Maiz
                                                                         (with Mango and Agave Salsa)
                                                                 

Panqueques  (makes approx. 12-14)

Ingredients:
1 cup boiling water
1 cup stone ground corn meal (pref .medium grind, whole grain)
1-1/4 cups buttermilk (suero de la leche)
2 eggs
1 Tbsp baking powder
1 tsp salt
1/4 tsp baking soda
1/4 cup vegetable oil                                            
                                                                                                    
Directions:
Mix Corn meal, baking powder, salt and baking soda together. Pour boiling water over cornmeal mixture and stir with a whisk until thickened. Add oil and whisk. Batter will be somewhat thin. Add buttermilk then beat in eggs.

Heat an ungreased griddle over medium high and slowly ladle batter to form desired side of pancake. Turn when bubbles formed across surface (and golden brown). Butter if desired and serve with mango syrup and a sprinkle of chili powder.

Syrup

Ingredients:
2 mangoes,diced  (may substitute papaya or peaches)
juice of 1 lime
1/4 cup agave syrup (find at health food store or select groceries-may substitute honey)
2 Tbsp butter, melted
1 Tbsp crema (sour cream or yogurt)
chili powder for garnish

Directions:
Mix lime juice with diced mango, reserve 1/3. Blend remaining mango with agave, butter, and crema, then gently stir in reserved mango. Top pancakes with syrup, dollop of additional crema if desired, and a sprinkling of chili powder.