Santa Fe Green Chile Pancake Print Email

3/4 cup unbleached all purpose flour
3/4 cup yellow cornmeal
2 tablespoons sugar
3/4 teaspoon baking powder
1 3/4 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups buttermilk
2 large eggs
3 tablespoons unsalted butter, melted, cooled
Canola oil or cooking spray

6 slices cooked bacon, crumbled
1 (7-ounce) can chopped roasted green chiles
2 scallions, chopped
2 to 3 jalapenos, finely chopped
4 ounce cheddar cheese, sliced

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.