Tex-Mex Pancakes

Ingredients

½ pound dried SCD-compliant beans

4 TBSP lard or shortening*

1 large onion, minced

1 TBSP red wine vinegar

2 egg yolks, beaten

1 tsp ground cumin

Guacamole for Tex-Mex Pancakes (see Related Recipes)

227 grams dried SCD-compliant beans

4 TBSP (60 ml) lard or shortening*

1 large onion, minced

1 TBSP (15 ml) red wine vinegar

2 egg yolks, beaten

1 tsp (5 ml) ground cumin

Guacamole for Tex-Mex Pancakes (see Related Recipes)

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Dietary Therapies

SCD

mSCD

Dietary Requirements

Grain-Free

Gluten-Free

Dairy-Free

Lactose-Free

Vegetarian

Nut Free

Soy Free

Soak the beans in cold water to cover by a depth of 2 inches (5 cm) overnight.
Drain and throw away water.
Rinse thoroughly.
Place them in a large saucepan, covering with fresh water to the same depth.
Bring them to a boil over medium heat; drain again.
Return the beans to the pot, cover with boiling water, and simmer over moderate heat until they are very soft and bursting, adding boiling water as needed.
Remove from the heat.
In a heavy skillet, add the lard (or shortening) and cook the onion until soft.
Stir it into the beans and purée the mixture in a food processor or food mill.
Stir the vinegar into the beans.
Mix the yolks and the cumin into the bean mixture.
Heat a griddle until a drop of water sizzles on the surface.
Brush it with the remaining shortening and drop the batter by tablespoonfuls.
Brown the cakes on both sides and keep them warm on a baking sheet, without stacking, in a 200°F (93°C) oven.
Put 2 or 3 pancakes on each of 4 warmed plates.
Top each serving with 2 TBSP of guacamole and pass the rest separately.