Green Chile Pancakes Recipes

GREEN CHILI PANCAKES RECIPE

Steps:

• Sift flour, cornmeal, sugar, baking powder, baking soda and salt into a large bowl and whisk to thoroughly combine. In a medium bowl beat eggs then add buttermilk and melted butter. Whisk to combine.
• Mix wet ingredients into dry ingredients until just combined then fold in bacon, chilies, green onions, jalapenos and cheddar cheese. Set aside while you prepare skillet.
• If you have an electric skillet or griddle, now is the time to heat it to 350 degrees. Otherwise, place a large non-stick skillet over medium heat then let it come to temperature. Spray skillet with a light coating of cooking spray then add about ⅓-½ cup of batter for each 5"-6" pancake. Handle batter gently and do not stir, as you are trying to preserve as many bubbles in the batter as possible.
• Spread batter gently, letting the pancakes cook for 2-3 minutes on the first side or until nicely browned. Flip pancake over then cook an additional 1-2 minutes or until the center is firm to the touch and springs back when pressed.
• Remove from skillet and repeat with remaining batter. Serve nice and hot with plenty of butter, maple syrup and a sprinkling of pine nuts.

GREEN CHILE PANCAKES

Steps:

• Sift flour, cornmeal, sugar, baking powder, baking soda and salt into large bowl.
• In a medium bowl, whisk buttermilk, eggs and melted butter.
• Add buttermilk mixture to dry ingredients and whisk until blended and smooth. (Note: Be careful not to overmix.).
• Lightly coat bottom of nonstick large skillet with cooking spray or oil. Heat over medium heat. Working in batches, pour 1/4 cup batter into skillet.
• Working quickly, distribute a small amount of bacon, green chiles, scallions, jalapeños and cheddar cheese throughout the cooking pancake.
• Once the bottom of the pancake is golden, after about 1 1/2 minutes, turn pancakes and cook until second sides are golden, about 30 seconds to 1 minute.
• Repeat with remaining batter and remaining pancake filling until done.