Posted by: Barbara Evanhoe | July 1, 2011

Southwest-Style Pancakes

Several weeks ago, Keith and I were channel surfing and ended up on the Food (Gluttony) Network.

I think the show was “Man vs. Food”…we weren’t paying too much attention…but my ears perked up as soon as I heard my favorite food mentioned ~ green chiles!

In this case, the chiles were an ingredient in PANCAKES ~now that was a new twist for me!

I paid as much attention as possible to the segment, in order to be able to recreate the recipe in our kitchen, and after several attempts, I believe we’ve got a good, solid dish that is as unique as anything I’ve ever called breakfast food, and it’s absolutely delicious too!

We started with Bisquick because that is what we had, but your own personal pancake recipe would work too, as long as you replace 1/4 of the flour with yellow corn meal.

So, in order to make 4 pancakes, I halved the recipe on the box of Bisquick, and used 3/4 cup of Bisquick mix, and 1/4 cup of corn meal.

To that, I added 1 egg, 1/2 cup milk, and about one tablespoon of olive oil.

Then I prepared the other ingredients ~ 4 pieces of bacon, cooked crisp and broken into bits; sharp cheddar cheese cut into small pieces; and one can of chopped green chiles.

When the skillet was hot, I poured out the four pancakes, and after they set for just a short time, I covered the surface of the pancakes with the bacon, green chiles and cheese.

As the pancakes cook, they will rise up into the other ingredients, but mine never completely covered them.

Here is what they looked like before flipping…

Southwest-Style Pancakes in the Skillet

Don’t flip the pancakes until they are almost cooked through, so the cheese doesn’t spend too much time on the skillet surface, and ooze.

After flipping, the pancakes look just like any others, and you’d never know the delightful surprise that waits inside until you smother them with maple syrup and dig in.

The chiles, bacon and cheese help to cut the sweetness of the maple syrup, and also to curb the blood sugar high/low that often happens to me after I consume regular dough pancakes with syrup.

I am still working on perfecting this recipe ~ next time I prepare them, I plan to use shredded cheddar cheese, and to mix the cheese and chiles into the batter.

I’ll let you know how it goes, but if I were you ~ and you like a southwest flavor to your food ~ don’t wait to try these totally tasty pancakes.

Thanks food network!


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