Green Chili 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.

GREEN PANCAKE

Steps:

• In a high-speed blender, combine the milk and herbs and blend until very smooth. Add the eggs, flour, olive oil, salt and a few turns of pepper and blend until smooth.
• Heat a large nonstick skillet over medium heat and coat with a little butter or oil. Pour in about 1/3 cup batter and cook until set on the bottom, about 2 minutes; you'll know it's ready to flip when it lifts easily off of the skillet. Flip and cook until set on the other side, about another minute. Top with desired toppings. If topping with cheese, it's best to sprinkle it on as soon as you flip the crepe over, so that it has time to get melty!

GREEN ONION PANCAKE

Steps:

• Place flour in a bowl. Add hot water slowly in a steady stream, mixing well after each addition. Add cold water; mix until no dry spots remain. Knead dough lightly by hand until a ball is formed. Place dough in an oiled resealable plastic bag; seal the bag and let dough rest for 30 minutes.
• Place scallions in a bowl; season with salt and pepper.
• Roll dough out onto a floured work surface into a thin rectangle using a rolling pin. Spread butter all over; sprinkle evenly with salt and pepper. Spread scallions over the dough, leaving top edge of the dough empty. Roll dough up carefully from the opposite edge, keeping scallions in place and pulling dough a little with every roll to make it tight.
• Cut the roll into 3- to 4-inch-long pieces by hand; pinch and seal both ends. Lightly flatten each piece into a circular pancake.
• Heat a nonstick saucepan with oil; cook pancakes until golden brown, about 3 minutes per side. Crush 2 sides of the pancakes with spoons or ladles until flaky.

CHILE CORNMEAL PANCAKES

Steps:

• In small bowl, stir 1 cup cheese and undrained chiles into prepared corn bread batter.
• Heat lightly greased skillet or griddle over medium heat.
• Spoon 1 tablespoon batter on griddle for each pancake.
• Cook 2 to 3 minutes on each side, turning once.
• Serve immediately topped with salsa, remaining cheese and sliced green onions.