Easy, healthy recipes with a southwestern flare
Sweet or savory pancakes with Hatch green chile and sharp cheddar fried in a hefty dose of butter. Drizzle with honey for a delightful breakfast, or serve as a side for beans, soups and stews.
These pancakes are made with blue cornmeal (atole), toasted pecans, blueberries, buttermilk and a touch of coconut oil creating a slightly sweet and nutty flavor. For the cornmeal, I use atole which is a toasted blue cornmeal found at markets in New Mexico
Apple Buttermilk Pancakes with Pecans so moist and can be sweet or a little tart depending on the type of apples used. The toasted pecans add a bit of a crunch and flavor that complements the apples quite well. Top the pancakes with warm maple syrup for a delicious weekend brunch.
These pancakes made with ricotta and cornmeal are light and fluffy and delicious right off the griddle. You could also top with a little fruit and syrup. Of all the pancakes I make, these are Bobby’s favorite!
Welcome to my spicy New Mexico kitchen. I’m a well-seasoned cook with a love for New Mexico, its cuisine, its unique ingredients, and its physical beauty. Please read my About page to learn more.