The Royal Chef At Home: Easy Seasonal Entertaining

SMOKED PORK & CILANTRO PANCAKES WITH JALAPEÑO CREAM CHEESE & PEACH JAM

MAKES ABOUT 30 APPETIZER PANCAKES

1 In a large bowl, mix all of the pancake ingredients together. Heat and lightly grease a skillet with the corn oil and spoon the pancake mix into the pan. Cook for about 1 minute until brown on the bottom and then turn over to cook on the other side for a further minute. Remove to a cooling rack. FOR THE PANCAKES 1 cup blue cornmeal (regular cornmeal is also fine) ½ cup all purpose flour 2 teaspoons baking powder ½ teaspoon salt 1 tablespoon sugar 1 egg ¾ cup milk ½ cup finely chopped cilantro ½ cup finely chopped green onions Corn oil, for the griddle

1 cup whipped cream cheese 1 jalapeño, finely diced, with or without seeds depending upon your heat tolerance 8 ounces smoked pork or chicken—shredded (I buy 1 pound of smoked meat frommy favorite BBQ restaurant and freeze in small bags until I need it) ½ cup peach jam Cilantro to garnish

2 Fold the diced jalapeño into the cream cheese and spoon onto the pancakes. Top with the shredded meat and finish with a little peach jam or chutney. Garnish with cilantro.

FALL · COCKTAILS & CANAPÉS

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