Sweet or savory pancakes with New Mexico 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.
*See Kitchen Notes for substitutions, more information, and related links.
- 1 cup fine ground cornmeal
- 1/2 cup AP flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1 Tbsp sugar (optional)*
- 1 egg
- 1 cup buttermilk
- 1/4 cup roasted, chopped green chile*
- 1/2 cup grated sharp cheddar cheese
- 3 Tbsp unsalted butter (divided)*
-
To a mixing bowl, add the cornmeal, flour, baking powder and salt. Stir to combine.
-
In a measuring cup, add the buttermilk and egg. Whisk well.
-
Make a well in the center of the dry ingredients and pour in the buttermilk/egg mixture. Gentle stir until wet and dry ingredients are just combined.
-
Fold in the chopped green chile and grated cheese.
-
In a non-stick skillet over medium heat, add 1-1/2 tablespoon butter. Melt the butter. When it starts sizzling and forming bubbles, add scoops of batter using a 1/4 - 1/3 cup measuring cup.
-
Let the pancakes cook on one side for 3 minutes. Carefully flip and cook for another 3 minutes. The cooked side should be nice and brown (as shown below). If not, turn the heat up just a bit or add another minute of cooking time per side.
-
Test for doneness by pressing into the middle of the pancakes. If it's firm, it's done. If it compresses, cook another 1 - 2 minutes. If the pancakes are getting too dark, turn down the heat.
-
When done, removed from skillet to a plate or rack.
-
Add another 1-1/2 tablespoon butter to the skillet and cook another batch as previously instructed.
-
Serve immediately.
Sugar - I normally don't add sugar. If I serve these for breakfast, I'll drizzle with honey or maple syrup. As a savory pancakes, use just like cornbread as a side for a variety of soups, stews and beans.
Roasted Green Chile - I use a medium hot green chile; therefore, 1/4 cup provides a nice spicy green chile flavor, but not overpowering with heat. If you want them spicier, add more chile or use a hotter chile.
Butter - Real butter is really the key to the success of these pancakes, in my opinion. I initially made them with 2 tablespoons butter per batch but was able to cut back to 1-1/2 tablespoons without losing the buttery flavor. Anything less isn't worth the effort IMO. :)
To reheat - Place in microwave safe container or plastic bag. Do not cover or seal. Microwave on high for 20 - 40 seconds depending on the wattage of your microwave and the number of pancakes you are reheating.