Mexican Corn Pancakes with Whipped Goat Cheese, Piloncilo Caramelized Bananas and Walnuts

Deselect All

Pancakes:

2 ears corn, kernels removed

2 cups all-purpose flour 

1/2 cup yellow cornmeal 

3 tablespoons pure cane sugar 

1 tablespoon plus 1 teaspoon baking powder 

1/4 teaspoon fine sea salt 

2 cups whole milk 

2 teaspoons pure vanilla extract 

2 large eggs 

4 tablespoons unsalted butter, melted and cooled 

Clarified butter

Whipped Goat Cheese:

2 ounces soft goat cheese

2 cups very cold heavy cream 

2 tablespoons confectioners' sugar 

1 teaspoon pure vanilla extract 

Piloncillo Caramelized Bananas and Walnuts:

One 9-ounce cone piloncillo, grated with a cheese grater

4 tablespoons unsalted butter 

1 cup light cream 

1 teaspoon pure vanilla extract 

1/8 teaspoon fine sea salt 

1 1/2 ripe bananas, peeled and sliced into 1/4-inch-thick slices 

1/2 cup coarsely chopped toasted walnuts 

Confectioners' sugar, for garnish 

Fresh mint, for garnish