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Cinnamon Mornings and Chocolate Dreams

Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.

Mexican Tamale Pancakes Recipe

Brought to you by All Seasons River Inn

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Yield: 12 servings

Ingredients:
1 1/2 cup yellow cornmeal
1 1/2 cup boiling water
1 1/2 cup milk
1/2 cup canola oil
2 eggs, beaten
2 tsp ground cumin
1 tsp chili powder
2 tsp baking powder
8 oz can whole corn, drained
1 1/2 cup biscuit mix

Instructions:
In a medium bowl, pour boiling water over the cornmeal, stir and let cool 10 minutes. Add next 6 ingredients; beat until smooth. Stir in the corn. Preheat griddle and grease well. Pour desired amount of batter for each cake onto the griddle; cook until the tops bubble and appear dry; turn and cook until the other side browns. Serve with condiments: chopped tomatoes, onions, and olives, grated cheese, sour cream and salsa.

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