Southwestern
Specialty
2 cups unbleached flour
1 cup yellow corn meal
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2 cups water
2 tablespoons vegetable oil
6 tablespoons vegan margarine
One 16 ounce can of vegetarian refried beans
1/2 head shredded iceberg lettuce
1 medium white onion, diced
2 medium tomatoes, diced
1 cup sliced black olives
8 tablespoons taco sauce
Mix the flour,
corn meal, baking powder, baking soda, salt and water
thoroughly. Add the vegetable oil and stir until well mixed. Melt 2 tablespoons of
margarine on medium heat. Spoon the batter into the pan, making each corncake about 3
inches in diameter. Cook until the edges begin to
brown and air holes form on the top. Flip the pancakes and cook
the other side until it is golden brown. Place on a plate hottest side up. Repeat
the cooking process with the remaining batter until it is gone. If the
margarine starts turning dark, reduce the heat.
Layer the
remaining ingredients on
the pancakes in the following order--- beans, taco sauce, onions, lettuce,
tomato, and olives. Makes about 8 fully loaded corn cakes.
