Ingredients:
1 cup dried black-eyed peas
3 cups water
3/4 cup milk ( whole, preferably)
1/2 cup finely-chopped onions
3 tablespoons fresh lime juice
1/2 teaspoon hot pepper sauce
1 cup all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1 large eggs
1/3 cup sour cream
1 tablespoon minced seeded jalapeno chiles
2 teaspoons vegetable oil ( about)
your favorite mild salsa or hot salsa
Directions:
Put dried peas in medium pot and add enough cold water to cover by 3 inches; let stand overnight.
Drain peas.
Put peas and 3 c water in pot over medium low heat.
Cover and simmer until peas are tender, stirring occasionally, about 40 minutes.
Drain peas, reserving 1/3 cup cooking liquid.
Transfer 1 1/4 c peas to food processor and puree until smooth, adding reserved cooking liquid, 1 tablespoon at a time, to help blend.
Transfer puree to a large bowl.
Add milk, onion, lime juice, hot pepper sauce and remaining whole peas.
Stir in flour, baking powder and baking soda, seasoning with salt and pepper.
Mix in egg.
Cover and chill batter 30 minutes.
Mix sour cream and jalapeno chilies in small bowl.
Let stand 30 minutes.
Preheat oven to 250 F.
Heat 1/2 t oil in heavy large skillet over medium-low heat.
Using 1 1/2 T batter for each cake, spoon batter into skillet.
Cook until bubbles on top of cakes break and batter is almost set, about 3 minutes.
Turn cakes over and cook until cooked through.
Transfer cakes to baking sheet; keep warm in very low oven.
Repeat with remaining batter, adding more oil to skillet as needed, making 24 cakes.
To serve, spoon salsa onto plates, arranging 4 cakes alongside salsa on each plate.
Top with sour cream mixture and serve.
Servings: 6
Time preparation: 50 min.
Time total: 90 min.