Cornmeal Pancakes1/3 cup flour
¾ tsp baking soda
1 cup cornmeal
1 egg
1 cup buttermilk
1 tsp vanilla

Mix all ingredients together to form batter.
Cook over medium heat in a Teflon pan.
Once the bubbles on the pancake start to pop, flip over

Blueberry Almendrado Syrup
1lb blueberries – frozen
2 fl oz Almendrado
1L corn syrup
1 lemon –juice & zested

Combine all ingredients in a small pot.
Simmer over medium heat for 20 minutes.
Remove from heat. Add lemon juice and zest.

Mexican Fried Chicken
1 lb chicken breast (boneless & skinless) – cut into strips
1 cup buttermilk
1 cup flour
1tsp smoked paprika
1 tsp cumin
1tsp coriander
1 tsp salt
1 tsp garlic powder
3 litres canola oil

Place chicken strip in buttermilk. Allow to sit for 10 minutes.
Put oil into a medium pot and heat up over medium heat.
Mix all other ingredients in a bowl.
Remove chicken from buttermilk and transfer to flour mixture.
Cover chicken completely with flour mixture. Shake off excess.
Transfer to chicken strips to warm oil. Cook 5-7 minutes or until cooked thru.
With tongs remove from oil and transfer to a paper towel lined plate. Allow excess oil to drain off.
Season with salt, pepper and smoked paprika.

Image by: Gwenyth Midgley

Recipe by: Kim Fergusson (Anejo Chef)