Corncake Pancakes with Creamy Cumin Sauce

Name: Corncake Pancakes with Creamy Cumin Sauce
Yield: about 14 three" pancakes
Ingredients: 16 oz. pre-sliced crimini mushrooms (brown mushrooms); 1 TBSP butter or butter alternative; 1 TBSP olive oil or preferred cooking oil; Salt & pepper, to taste; 1/4 cup white wine or sake (optional)Corncake Pancakes; 1 bag Pamela’s Cornbread & Muffin Mix; 1/3 cup butter, melted (or oil of choice); 1 egg (or equivalent egg replacer); 1 1/4 cups milk, water, or non-dairy substitute; 1 cup fresh or frozen corn kernels, thawed; 1/4 cup fresh cilantro, chopped; 1/3 cup yellow, white, or green onions, chopped; 1 TBSP sugar; 1 tsp salt; 1/4 tsp black pepper; Pinch of cayenne; Oil of choice for fryingCreamy Cumin Sauce; 1 cup sour cream, plain yogurt, or non-dairy alternative; 1/2 tsp cumin; 1/2 tsp salt; 1/4 tsp black pepper

Recipe by Pamela's Published May 6, 2026

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Serving Size about 14 three" pancakes

Ingredients

Sautéed Mushrooms

16 oz. pre-sliced crimini mushrooms (brown mushrooms)
1 TBSP butter or butter alternative
1 TBSP olive oil or preferred cooking oil
Salt & pepper, to taste
1/4 cup white wine or sake (optional)

Corncake Pancakes

1 bag Pamela’s Cornbread & Muffin Mix
1/3 cup butter, melted (or oil of choice)
1 egg (or equivalent egg replacer)
1 1/4 cups milk, water, or non-dairy substitute
1 cup fresh or frozen corn kernels, thawed
1/4 cup fresh cilantro, chopped
1/3 cup yellow, white, or green onions, chopped
1 TBSP sugar
1 tsp salt
1/4 tsp black pepper
Pinch of cayenne
Oil of choice for frying

Creamy Cumin Sauce

1 cup sour cream, plain yogurt, or non-dairy alternative
1/2 tsp cumin
1/2 tsp salt
1/4 tsp black pepper

Directions

Prepare mushrooms first and re-heat when needed.
SAUTEED MUSHROOMS
Melt butter and oil in a heavy bottom sauté pan. Add sliced mushrooms and sauté until they release their juices, season with salt and pepper to taste. Pour in white wine or sake with the mushrooms; cook until all liquid is gone.
CORNCAKE PANCAKES
In a medium bowl, mix together all ingredients well.
Heat a large cast iron or heavy sauté pan on medium heat; add a little oil to coat bottom of pan. Drop batter using 1/4 or 1/3 measuring cup and cook about two to three minutes per side, until golden brown. Repeat process until all corn cakes are cooked; keep warm in a 200° oven.
CREAMY CUMIN SAUCE
Mix all four ingredients together. This will keep 5 or 6 days in the refrigerator.
Serve Corncake Pancakes with Sautéed Mushrooms and dollop of Creamy Cumin Sauce.
Based on recipe submitted by Greg Fontenot for the 2012 Recipe Contest. © Pamela's Products, Inc.

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