Best Mexican Pancakes Recipes

MEXICAN CORN PANCAKES WITH WHIPPED GOAT CHEESE, PILONCILO CARAMELIZED BANANAS AND WALNUTS

Steps:

• For the pancakes: Heat a large saute pan over medium heat; add the corn and dry toast until lightly golden brown. Remove from the heat and let cool slightly.
• In a medium bowl, whisk together the flour, cornmeal, sugar, baking powder and salt. In a small bowl, whisk together the milk, vanilla extract and eggs. Add the wet ingredients all at once to the dry ingredients and mix until just combined, being careful not to over mix. Fold in the corn kernels and melted butter. Rest the batter for 20 minutes.
• Preheat the oven to 200 degrees F.
• Add a few tablespoons of the clarified butter to a large cast-iron skillet or cast-iron griddle set over 2 burners, and heat over medium heat. Use a 1/4-cup measuring cup and spoon a scant 1/4 cup into the hot skillet. Cook until small bubbles form on the surface of the pancakes, 2 to 3 minutes. Flip and cook until golden on both sides. Transfer the cooked pancakes to a prepared oven-proof plate and cover with a towel. Place in the oven to keep warm until all of the pancakes are cooked and ready to serve. Repeat for the remaining batter.
• For the goat cheese: Put the goat cheese in the bowl of a stand mixer fitted with a whisk and mix until smooth. Add the cream, confectioners' sugar and vanilla, and whip until soft peaks form. Cover and refrigerate until ready to serve.
• For the bananas and walnuts: Combine the piloncillo and butter in a high-sided saute pan over medium-low heat. Stir occasionally until the sugar begins to melt. Add the cream and whisk until you have a uniform mixture. Cook, whisking constantly, until thickened, about 5 minutes. Add the vanilla and salt. Then add the bananas and cook until slightly softened, about 1 minute. Stir in the walnuts.
• Serve 3 pancakes per person. Top with a dollop of whipped goat cheese and spoon the caramelized banana mixture over each plate. Sprinkle with confectioners' sugar and top with fresh mint.

MEXICAN POTATO PANCAKES

Steps:

• Place tomatoes, onion, jalapeno, and water into the bowl of a blender; blend until smooth. Heat 1/4 cup canola oil in a saucepan over medium heat. Carefully stir in tomato puree, and cook for 15 minutes until thickened.
• While the sauce is cooking, season the shredded potato to taste with salt, pepper, and hot pepper sauce. Mix in onion, eggs, and jalapeno; sprinkle with flour and mix until thoroughly combined. Heat canola oil in a large skillet over medium-high heat.
• Drop potato mixture into hot oil by the heaping tablespoon. Flatten slightly, and cook until golden brown on both sides, about 2 minutes per side. Drain on paper towels, and continue with remaining potato mixture. Serve the potato pancakes with sauce spooned overtop.

DOUBLE CHOCOLATE MEXICAN BROWNIE PANCAKES

Steps:

• In a large bowl, combine the pancake mix, cocoa, sugar and cinnamon.
• Whisk in water until large lumps disappear.
• Add the walnuts and chocolate chips, stir until thoroughly mixed.
• Allow the batter to rest for five minutes.
• Cook according to directions on the packaged mix.
• Serve warm with topping of your choice.

MEXICAN POTATO PANCAKES

Steps:

• Peel and finely grate potatoes into medium bowl. Add taco seasoning mix; stir to combine.
• Heat 12-inch (preferably cast-iron) skillet over medium heat. Add oil; turn skillet to coat.
• Shape potato mixture into 4 patties. Squeeze out excess moisture between fingers; place in skillet. With pancake turner, press down on each pancake. Cook 2 to 3 minutes on each side or until golden brown. Remove from skillet; place 2 pancakes on each serving plate. Cover to keep warm.
• To poach eggs, fill 2-quart saucepan with a few inches of water and a splash of white vinegar. Heat to just under a simmer (there should be bubbles all over bottom and inside of saucepan but no bubbles coming up to the surface). Break 1 egg into a small dish. Using spatula or wooden spoon, make a whirlpool in the water. Carefully slide egg into center of whirlpool. Cook egg 3 to 5 minutes or until egg is all white and wobbles just a bit. Remove egg with slotted spoon; place on plate. Repeat with remaining eggs.
• Spoon 1 tablespoon guacamole onto each pancake. Top each with 1 poached egg. Sprinkle tops with salt, pepper and torn cilantro. Serve immediately.

MEXICAN POTATO PANCAKES

Steps:

• 1. In a large bowl, mix all ingredients.Form pancakes 2-3 inches big and fry on oil.It can be served with mild salsa.
• 2. I also serve them in a simple Mexican tomato soup. The soup recipe consists of 2 tomatoes,1/2 onion,2 cloves of garlic, a pinch of cumin.Blend all in a blender.
• 3. In a 3 quart boil put 3 cups of beef broth.Pour the tomato mixture to the beef broth and boil for a 1/2 hour to reduce liquid.Put potato pancakes into soup and boil for 5 minutes. Season with salt and pepper.

MEXICAN CHOCOLATE PANCAKES WITH DULCE DE LECHE

Steps:

• In medium bowl, stir together all pancake ingredients just until combined.
• Spray griddle with cooking spray; heat over medium heat. For each pancake, pour 1/4 cup batter onto griddle. Cook until bubbles form on top and edges are dry. Turn; cook other side until set.
• Meanwhile, in small microwavable bowl, microwave dulce de leche uncovered on High 30 seconds. Stir in whipping cream. Cover to keep warm.
• Serve pancakes topped with dulce de leche sauce and strawberries.

MEXICAN POTATO PANCAKES

Steps:

• 1. Heat a large skillet with oil, lard or butter (I use lard) on medium heat.
• 2. Shred potatoes (with skin) with a grater or food processor, dice onions and place grated potatoes and onion in large colander and drain well. Using hands, squeeze to extract as much liquid as possible. (VERY IMPORTANT)
• 3. Transfer mixture to large bowl. Mix in the rest of the ingredients, MINUS the lime juice.
• 4. mix with hands and make into patties flat patties and place on hot skillet, flipping when cakes have become golden brown.
• 5. Remove from skillet and place on a plate top with fresh squeezed lime juice, and sour cream and my homemade Verde Salsa.
• 6. This is for a HUGE Batch: https://www.justapinch.com/recipes/sauce-spread/sauce-spread-salsa/tomatillo-verde-salsa.html?p=4 This is for a smaller batch: https://www.justapinch.com/recipes/main-course/fish/chile-rellenos-with-shrimp-and-salsa-verde.html?p=2
• 7. This was so good, I was pretty impressed with myself on this dish, I will be making these from here on out. I did place these with eggs too :)
• 8. Hope these find their way to your table top soon! Enjoy!

MEXICAN PANCAKES

Steps:

• Brown ground beef in a large skillet.
• Drain off fat.
• Add taco seasoning, tomato sauce and water.
• Simmer until flavors are blended and sauce has thickened, about 20 minutes.
• Set aside.
• For pancakes, mix together mix, milk, eggs and cornmeal.
• Preheat griddle to 400°F Using 1/3 cup batter for EACH pancake, grill until golden brown.
• Stack pancakes between wax paper.
• Keep warm in 200F oven.
• Continue until batter is gone.
• Spread 1/2 cup filling on half of the pancakes.
• Top each with a second pancake.
• Spread with more filling.
• Sprinkle cheese and other desired toppings on top.

MEXICAN POTATO PANCAKES

Steps:

• Peel and finely grate potatoes into medium bowl. Add taco seasoning mix; stir to combine.
• Heat 12-inch (preferably cast-iron) skillet over medium heat. Add oil; turn skillet to coat.
• Shape potato mixture into 4 patties. Squeeze out excess moisture between fingers; place in skillet. With pancake turner, press down on each pancake. Cook 2 to 3 minutes on each side or until golden brown. Remove from skillet; place 2 pancakes on each serving plate. Cover to keep warm.
• To poach eggs, fill 2-quart saucepan with a few inches of water and a splash of white vinegar. Heat to just under a simmer (there should be bubbles all over bottom and inside of saucepan but no bubbles coming up to the surface). Break 1 egg into a small dish. Using spatula or wooden spoon, make a whirlpool in the water. Carefully slide egg into center of whirlpool. Cook egg 3 to 5 minutes or until egg is all white and wobbles just a bit. Remove egg with slotted spoon; place on plate. Repeat with remaining eggs.
• Spoon 1 tablespoon guacamole onto each pancake. Top each with 1 poached egg. Sprinkle tops with salt, pepper and torn cilantro. Serve immediately.

MEXICAN CORN PANCAKES WITH WHIPPED GOAT CHEESE, PILONCILO CARAMELIZED BANANAS AND WALNUTS

Steps:

• For the pancakes: Heat a large saute pan over medium heat; add the corn and dry toast until lightly golden brown. Remove from the heat and let cool slightly.
• In a medium bowl, whisk together the flour, cornmeal, sugar, baking powder and salt. In a small bowl, whisk together the milk, vanilla extract and eggs. Add the wet ingredients all at once to the dry ingredients and mix until just combined, being careful not to over mix. Fold in the corn kernels and melted butter. Rest the batter for 20 minutes.
• Preheat the oven to 200 degrees F.
• Add a few tablespoons of the clarified butter to a large cast-iron skillet or cast-iron griddle set over 2 burners, and heat over medium heat. Use a 1/4-cup measuring cup and spoon a scant 1/4 cup into the hot skillet. Cook until small bubbles form on the surface of the pancakes, 2 to 3 minutes. Flip and cook until golden on both sides. Transfer the cooked pancakes to a prepared oven-proof plate and cover with a towel. Place in the oven to keep warm until all of the pancakes are cooked and ready to serve. Repeat for the remaining batter.
• For the goat cheese: Put the goat cheese in the bowl of a stand mixer fitted with a whisk and mix until smooth. Add the cream, confectioners' sugar and vanilla, and whip until soft peaks form. Cover and refrigerate until ready to serve.
• For the bananas and walnuts: Combine the piloncillo and butter in a high-sided saute pan over medium-low heat. Stir occasionally until the sugar begins to melt. Add the cream and whisk until you have a uniform mixture. Cook, whisking constantly, until thickened, about 5 minutes. Add the vanilla and salt. Then add the bananas and cook until slightly softened, about 1 minute. Stir in the walnuts.
• Serve 3 pancakes per person. Top with a dollop of whipped goat cheese and spoon the caramelized banana mixture over each plate. Sprinkle with confectioners' sugar and top with fresh mint.

MEXICAN PANCAKES

Steps:

• Combine water and cornmeal in large saucepan. Cook over medium heat until thick, about 7-10 minutes. Add beans, corn, and peppers to pot and stir to combine. Spray large skillet with cooking spray. Drop batter on hot skillet and fry like pancake (about 4 minutes on each side). Serve with salsa