GREEN HERB PANCAKES WITH RICOTTA AND RED CHILE OIL
In these savory spring pancakes, a mix of fresh herbs lends a beautiful green color and fresh flavor. Lemony ricotta and a spicy chile-infused oil complete the dish, a perfect light lunch.
Provided by Food Network Kitchen
Categories main-dish
Time 55m
Yield 4 servings (12 pancakes)
Number Of Ingredients 17
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.
GREEN CHILE PANCAKES
Pancakes filled with cheddar cheese chunks, crispy bacon and roasted green chiles. Just a drizzle of maple syrup over the top adds a sticky sweetness, or a swirl of salsa and dollop of sour cream if you prefer more zip. From Serious Eats
Provided by SusieQusie
Categories Breads
Time 30m
Yield 10 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 216.1, Fat 11, SaturatedFat 5.8, Cholesterol 69.9, Sodium 597, Carbohydrate 20.8, Fiber 1.4, Sugar 5.4, Protein 9.1
GREEN PANCAKE
Steps:
- In a high-speed blender, combine the milk and herbs and blend until very smooth. Add the eggs, flour, olive oil, salt and a few turns of pepper and blend until smooth.
- Heat a large nonstick skillet over medium heat and coat with a little butter or oil. Pour in about 1/3 cup batter and cook until set on the bottom, about 2 minutes; you'll know it's ready to flip when it lifts easily off of the skillet. Flip and cook until set on the other side, about another minute. Top with desired toppings. If topping with cheese, it's best to sprinkle it on as soon as you flip the crepe over, so that it has time to get melty!
SOUTHWEST CORN PANCAKES
Go wild with flavor! Cheese, corn, green chiles and chili powder add a little kick to cornmeal pancakes.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 30m
Yield 13
Number Of Ingredients 12
Steps:
- Brush griddle or skillet with vegetable oil or spray with cooking spray; heat griddle to 375°F or heat skillet over medium heat.
- In large bowl, stir Bisquick mix, cornmeal, milk and eggs with wire whisk or fork until blended. Stir in cheese, corn, chiles and chili powder. Pour batter by slightly less than 1/4 cupfuls onto hot griddle; spread slightly.
- Cook until edges are dry. Turn; cook other sides until golden. Serve with sour cream, salsa, lettuce and olives.
Nutrition Facts : Calories 120, Carbohydrate 16 g, Cholesterol 40 mg, Fat 1, Fiber 0 g, Protein 4 g, SaturatedFat 2 g, ServingSize 1 Pancake, Sodium 260 mg, Sugar 2 g, TransFat 1/2 g
GREEN ONION PANCAKE
This is the first I write a recipe. I made it as detailed as possible so it seems a bit long, enjoy! Serve with soy sauce or sour cream as desired.
Provided by Tsuzuku
Categories Appetizers and Snacks Pastries
Time 1h6m
Yield 10
Number Of Ingredients 7
Steps:
- Place flour in a bowl. Add hot water slowly in a steady stream, mixing well after each addition. Add cold water; mix until no dry spots remain. Knead dough lightly by hand until a ball is formed. Place dough in an oiled resealable plastic bag; seal the bag and let dough rest for 30 minutes.
- Place scallions in a bowl; season with salt and pepper.
- Roll dough out onto a floured work surface into a thin rectangle using a rolling pin. Spread butter all over; sprinkle evenly with salt and pepper. Spread scallions over the dough, leaving top edge of the dough empty. Roll dough up carefully from the opposite edge, keeping scallions in place and pulling dough a little with every roll to make it tight.
- Cut the roll into 3- to 4-inch-long pieces by hand; pinch and seal both ends. Lightly flatten each piece into a circular pancake.
- Heat a nonstick saucepan with oil; cook pancakes until golden brown, about 3 minutes per side. Crush 2 sides of the pancakes with spoons or ladles until flaky.
Nutrition Facts : Calories 186.4 calories, Carbohydrate 29.4 g, Cholesterol 12.2 mg, Fat 5.7 g, Fiber 1.3 g, Protein 4.1 g, SaturatedFat 3.1 g, Sodium 51.6 mg, Sugar 0.3 g
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GREEN CHILI PANCAKES RECIPE – EVERYDAY DISHES
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Reviews 1Total Time 15 minsEstimated Reading Time 2 minsCalories 173 per serving
- Sift flour, cornmeal, sugar, baking powder, baking soda and salt into a large bowl and whisk to thoroughly combine. In a medium bowl beat eggs then add buttermilk and melted butter. Whisk to combine.
- Mix wet ingredients into dry ingredients until just combined then fold in bacon, chilies, green onions, jalapenos and cheddar cheese. Set aside while you prepare skillet.
- If you have an electric skillet or griddle, now is the time to heat it to 350 degrees. Otherwise, place a large non-stick skillet over medium heat then let it come to temperature. Spray skillet with a light coating of cooking spray then add about ⅓–½ cup of batter for each 5"–6" pancake. Handle batter gently and do not stir, as you are trying to preserve as many bubbles in the batter as possible.
- Spread batter gently, letting the pancakes cook for 2–3 minutes on the first side or until nicely browned. Flip pancake over then cook an additional 1–2 minutes or until the center is firm to the touch and springs back when pressed.
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