Mexican-American Funkaso Pancakes

Recipe

Mexican-American Funkaso Pancakes

Spicy Fusion Pancakes: A Mexican-American Twist on Nigerian Funkaso

4.3 out of 5

Indulge in the vibrant flavors of Mexican-American cuisine with a unique twist on the traditional Nigerian Funkaso. These spicy fusion pancakes combine the rich heritage of both cultures, resulting in a mouthwatering dish that will tantalize your taste buds.

Jan Dec
Snack› Funkaso
African cuisine› West African cuisine› Nigerian cuisine
Cuisine of the Americas› American cuisine› Fusion cuisine› Mexican-American cuisine

Preparation time

15 minutes

Cooking time

15 minutes

Total time

30 minutes

Yields

4 servings

Preparation difficulty

Easy

Suitable for

Vegetarian, Dairy-free (if using non-dairy milk), Nut-free, Soy-free, Gluten-free (if using gluten-free flour)

Allergens

Wheat (if using all-purpose flour), Eggs, Milk

Not suitable for

Vegan, Paleo, Keto, Low-carb, High-protein

Ingredients

In the Mexican-American adaptation of Funkaso, we incorporate cornmeal to give the pancakes a distinct texture and flavor. The addition of spices like cumin, paprika, and chili powder adds a Mexican twist, infusing the dish with a subtle heat. The traditional Nigerian accompaniments are replaced with a zesty tomato salsa and fresh cilantro, enhancing the fusion of flavors. We alse have the original recipe for Funkaso, so you can check it out.

Nutrition

  • Calories (kcal / KJ): 250 kcal / 1046 KJ
  • Fat (total, saturated): 8g, 2g
  • Carbohydrates (total, sugars): 38g, 3g
  • Protein: 7g
  • Fiber: 3g
  • Salt: 1g

Preparation

  1. 1.
    In a large mixing bowl, combine the cornmeal, all-purpose flour, baking powder, salt, cumin, paprika, and chili powder.
  2. 2.
    In a separate bowl, whisk together the milk, eggs, and vegetable oil.
  3. 3.
    Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
  4. 4.
    Heat a non-stick skillet or griddle over medium heat and lightly grease with oil or cooking spray.
  5. 5.
    Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook for another 1-2 minutes until golden brown.
  6. 6.
    Repeat with the remaining batter.
  7. 7.
    Serve the Mexican-American Funkaso pancakes topped with tomato salsa and garnish with fresh cilantro.

Treat your ingredients with care...

  • Cornmeal — Make sure to use fine or medium-grind cornmeal for a smoother texture in the pancakes.
  • Tomato salsa — You can use store-bought salsa or make your own by combining diced tomatoes, onions, jalapenos, lime juice, and cilantro.

Tips & Tricks

  • For an extra kick of heat, add a pinch of cayenne pepper to the pancake batter.
  • Serve the pancakes with a dollop of sour cream or guacamole for added creaminess.
  • Experiment with different toppings such as shredded cheese or pickled jalapenos for a personalized touch.
  • If you prefer a milder flavor, reduce the amount of chili powder in the pancake batter.
  • Leftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve the Mexican-American Funkaso pancakes as a delicious brunch or breakfast option. They pair well with a side of scrambled eggs, refried beans, or avocado slices.

Presentation advice

Arrange the pancakes on a plate, stacking them slightly offset from each other. Drizzle the tomato salsa over the top and sprinkle with fresh cilantro leaves for a vibrant and appetizing presentation.

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