Jorge Castillo: The fresh corn gives these pancakes a great, fresh corn flavor!

Raúl Musibay: These remind me a lot of arepas!

Beat eggs in a large bowl until frothy. Add the buttermilk, ground corn, and melted butter and blend until smooth.

Sift together the cornmeal, flour, brown sugar, baking powder, baking soda, and salt. Beat this into the egg mixture until you have a nice batter. Add a little more buttermilk if necessary to get the right consistency in the batter.

Lightly oil a preheated griddle and cook pancakes in the normal fashion: use about 1/4 cup batter per pancake and space at least an inch or so apart on the griddle. Flip the pancakes when they start to bubble towards the middle.

Serve pancakes immediately, or keep them warm in the oven until you are ready to plate.

INGREDIENTS:

1 cup fresh ripe mango, cubed

1/2 cup water

1/2 cup honey

1 pound butter, at room temperature

Using a stand or handheld mixer, whip the softened butter on medium speed. Slowly add the cooked mango and beat until the butter is fluffy.

Serve the mango butter in individual ramekins. You may also spread the butter on a plastic wrap or waxed paper -- cut out rounds, squares or other interesting shapes.

Three Guys From Miami:

Cuban, Spanish, and Latin American food recipes, Miami/Little Havana Travel Guide, Miami Restaurant Guide, Hispanic Culture & Food

The Three Guys From Miami are: Raúl Musibay, Glenn Lindgren, and Jorge Castillo

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