Mexican Pancakes are a savory twist on traditional pancakes, packed with the flavors of corn, red bell pepper, cilantro, and cheddar cheese. They make a delicious breakfast or brunch option with a hint of Mexican flair.
Ingredients: 1 cup all-purpose flour. 1 cup milk. 1 large egg. 2 tablespoons sugar. 2 teaspoons baking powder. 1/2 teaspoon salt. 1/2 teaspoon ground cinnamon. 1/4 teaspoon ground nutmeg. 1/4 cup canned corn kernels, drained. 1/4 cup diced red bell pepper. 1/4 cup chopped fresh cilantro. 1/4 cup shredded cheddar cheese. 2 tablespoons vegetable oil.
Instructions: Put flour, sugar, baking powder, salt, cinnamon, and nutmeg in a bowl and mix them together with a whisk. Beat the egg and mix it with the milk in a different bowl. Stir the wet and dry ingredients together until they are just combined. A few lumps are fine; don't mix it too much. Mix the corn, red bell pepper, cilantro, and cheddar cheese in slowly. Add vegetable oil to the pan or griddle and heat it over medium-high heat. Each pancake should have 1/4 cup of batter added to a hot skillet. After about two to three minutes, the top should start to bubble and the edges should look set. After you flip the pancakes, cook them for another two to three minutes, or until they are golden brown and fully cooked. Top it off with salsa, sour cream, guacamole, or anything else you like while it's still hot.
Prep Time: 15 minutes
Cook Time: 15 minutes
AW Water Management
