2 cups black beans, drained
1 tablespoon cilantro, chopped
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1 small garlic clove, minced
1 small onion, finely chopped
2 large eggs, beaten
1/2 cup flour plus more if needed
Vegetable oil
Sour cream and fresh or jarred salsa as an accompaniment


In a blender puree beans with cilantro, chili powder, cumin, coriander. Pour mixture into a medium bowl. Stir in garlic, onion, eggs and enough flour to make a thick batter. Heat 1 tablespoon vegetable oil in a large non-stick sauté pan and spoon about 1 tablespoon of batter into pan. Cook for about 2 minutes per side turning once or until cakes are golden and cooked through. Serve with a dollop of sour cream and a spoonful of salsa.

Yield: 4 servings of 4 pancakes each