Shelagh’s Jalapeño Corñ Bread ‘Pancakes’

Serve these hearty ‘pancakes’ with chili, or as a side for a nice big green salad

1 package SheCooks Jalapeño Corñ Bread mix prepared but add an extra 1⁄4 cup of water (to total 1 cup water)
1 cup grated really good cheddar cheese
Softened butter to grease the griddle
1 can black beans (I like the Kuners brand), rinsed and drained
1 1⁄2 teaspoons cumin
3 scallions, chopped

Heat a nonstick griddle pan or large skillet over medium heat. Mix with cheese into the prepared batter, let rest for about 15 minutes. Season beans with cumin.

Butter the griddle then pour in batter to make 3 3⁄4-inch corn pancakes. Top each poured corn cake with a couple tablespoons of seasoned black beans and a little chopped scallion. Flip cakes when bottoms are nice and golden and cook another 1 to 2 minutes on the opposite side.

Makes 6 cakes in 2 batches