Green Chile Pancakes Recipes

Steps:

• Heat the olive oil and chile in a small saucepan over medium-high heat and cook until the chiles start to sizzle and smell fragrant, about 1 minute (do not let them brown). Remove the saucepan from the heat and let cool.
• Preheat the oven to 200 degrees F. Line a baking sheet with two kitchen towels stacked on top of each other and place in the oven. This will keep your cooked pancakes warm.
• Whisk the flour, cornstarch, sugar, baking powder, baking soda and 1 1/2 teaspoons salt together in a large bowl. Whisk the milk, melted butter and eggs together in another bowl. Add the milk mixture to the flour mixture and whisk until ingredients are just incorporated and batter is thick (it's okay if there are some lumps). Gently stir in 1/2 teaspoon pepper and all but 2 tablespoons of the herbs. Let the batter rest for 5 minutes. Meanwhile, stir the ricotta, lemon zest, lemon juice and the remaining 1/4 teaspoon salt and pepper together in a medium bowl. Cover and refrigerate until ready to use.
• Heat a large nonstick skillet over medium heat. Ladle a heaping 1/4 cup of the batter into the skillet, spreading it into a 4 1/2-inch round; repeat to make a second pancake. Cook until pancakes are golden on the bottom and bubbly on top, about 1 minute. Flip the pancakes and cook until the second side is golden and batter is cooked through, about 45 seconds more. Transfer the pancakes to the baking sheet in the oven, tucking them between the kitchen towels. Repeat with the remaining batter to make more pancakes.
• Place 3 pancakes on each plate and top with a large dollop of ricotta. Sprinkle with the reserved herbs and drizzle with the chile oil just before serving.

Steps:

• Char peppers over an open flame, turning often, until skin is black and they are almost soft. Wrap peppers in a few paper towels and then in a kitchen towel. Let steam in the towel for at least 15 minutes.
• While peppers rest, heat 1 tablespoon olive oil in a saucepan over medium-high heat. Add onions, garlic, and a big pinch of salt; saute until onions turn translucent, 3 to 4 minutes. Stir in marinara sauce, 1 1/4 cup chicken broth, chili powder, oregano, pepper, more salt, cayenne, cumin, and cinnamon; bring to a simmer. Reduce heat to medium-low and simmer, stirring occasionally, for 30 minutes. Add more chicken broth for a thinner sauce if desired. Taste and adjust seasonings if needed. Keep warm until needed.
• Remove the charred skin and seedpods from the peppers and rinse out the loose seeds. Slice the pepper into 1/4-inch strips.
• Crack 2 whole eggs into one bowl, and then separate 3 more eggs, with the whites going into another bowl, and the yolks going into the first bowl with the whole eggs.
• Whisk until the bowl of whole eggs and yolks with a pinch of salt until light and airy. Gradually whisk in flour and set aside. Whisk the whites into soft peaks and use a spatula to fold the whites into the yolk mixture. You don't have to be too gentle, but the batter should end up light and foamy.
• Heat 1 teaspoon olive oil over medium heat, and place down a pepper-shaped or round-shaped layer of the batter, about 1/4-thick, using about 1/8 of the batter for each pancake.
• Cover the surface with sliced pepper and cheese cubes and spoon and spread another 1/8 of the batter over the top, covering up as much of the peppers and cheese as possible, going all the way to the edges.
• Cover and cook until the bottom is golden brown, 3 to 4 minutes, before flipping over. Cover and cook the second side until golden brown, or until the batter is cooked though, and the cheese inside has melted, 3 to 4 minutes.
• Ladle sauce onto a plate or into a shallow bowl and top with a chile relleno pancake.

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.