Best Mexican Pancakes Recipes

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



Mexican Corn Pancakes with Whipped Goat Cheese, Piloncilo Caramelized Bananas and Walnuts image

Provided by Bobby Flay

Categories     main-dish

Time 1h5m

Yield 4 to 6 servings

Number Of Ingredients 24

2 ears corn, kernels removed
2 cups all-purpose flour
1/2 cup yellow cornmeal
3 tablespoons pure cane sugar
1 tablespoon plus 1 teaspoon baking powder
1/4 teaspoon fine sea salt
2 cups whole milk
2 teaspoons pure vanilla extract
2 large eggs
4 tablespoons unsalted butter, melted and cooled
Clarified butter
2 ounces soft goat cheese
2 cups very cold heavy cream
2 tablespoons confectioners' sugar
1 teaspoon pure vanilla extract
One 9-ounce cone piloncillo, grated with a cheese grater
4 tablespoons unsalted butter
1 cup light cream
1 teaspoon pure vanilla extract
1/8 teaspoon fine sea salt
1 1/2 ripe bananas, peeled and sliced into 1/4-inch-thick slices
1/2 cup coarsely chopped toasted walnuts
Confectioners' sugar, for garnish
Fresh mint, for garnish

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.

DOUBLE CHOCOLATE MEXICAN BROWNIE PANCAKES



Double Chocolate Mexican Brownie Pancakes image

Make and share this Double Chocolate Mexican Brownie Pancakes recipe from Food.com.

Provided by PaulaG

Categories     Breakfast

Time 20m

Yield 14 pancakes

Number Of Ingredients 7

2 cups buttermilk pancake mix, complete
3 tablespoons unsweetened cocoa
2 tablespoons granulated sugar
1/2 teaspoon cinnamon
1 1/2 cups water
1/3 cup walnuts, chopped
1/2 cup semi-sweet chocolate chips

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.

Nutrition Facts : Calories 126.6, Fat 4.7, SaturatedFat 1.5, Cholesterol 3.9, Sodium 227.1, Carbohydrate 19.9, Fiber 1.5, Sugar 5.2, Protein 2.8

MEXICAN POTATO PANCAKES



Mexican Potato Pancakes image

This is something I make because my boyfriend had them once, and now wants them HOT!

Provided by BRITTNEY LYNN

Categories     Side Dish     Potato Side Dish Recipes     Potato Pancake Recipes

Time 40m

Yield 6

Number Of Ingredients 13

2 cups diced tomatoes
½ small onion, chopped
1 small jalapeno pepper, seeded and chopped
1 cup water
¼ cup canola oil
5 potato, peeled and grated
salt and pepper to taste
1 dash hot pepper sauce, or to taste
1 small onion, minced
2 eggs
2 jalapeno pepper, seeded and minced
3 tablespoons all-purpose flour
¼ cup canola oil

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.

Nutrition Facts : Calories 359.7 calories, Carbohydrate 38.5 g, Cholesterol 62 mg, Fat 20.7 g, Fiber 5.2 g, Protein 6.9 g, SaturatedFat 2 g, Sodium 43.4 mg, Sugar 4.1 g

MEXICAN POTATO PANCAKES



Mexican Potato Pancakes image

We added taco seasonings to traditional potato pancakes and topped them with guacamole and poached eggs for a Mexican spin on this breakfast favorite.

Provided by By Stephanie Wise

Categories     Breakfast

Time 20m

Yield 4

Number Of Ingredients 10

1 very large or 2 small russet potatoes (about 10 oz total)
1 tablespoon Old El Paso™ taco seasoning mix (from 1-oz package)
2 tablespoons vegetable oil
Water
White vinegar
4 pasteurized eggs*
4 tablespoons guacamole
Coarse sea salt
Freshly ground black pepper
Torn fresh cilantro leaves, if desired

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.

Nutrition Facts : ServingSize 1 Serving

MEXICAN POTATO PANCAKES



Mexican Potato Pancakes image

This is my husband's favorite dish.

Provided by ALEKSANDRA B.

Categories     Potatoes

Time 40m

Number Of Ingredients 5

4 large potatoes,cooked (about 4 cups)
1 c parmesan cheese (or cotijo)
3 Tbsp corn flour ( like for make corn tortillas)
2 large eggs,beaten
salt and pepper

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



Mexican Chocolate Pancakes with Dulce de Leche image

Everything tastes better with sweet and creamy Dulce de Leche, and pancakes are no exception. The addition of chocolate to the Original Bisquick mix makes this dish even more indulgent.

Provided by By Deborah Harroun

Categories     Breakfast

Time 20m

Yield 4

Number Of Ingredients 9

2 cups Original Bisquick™ mix
1 cup milk
2 eggs
1/4 cup unsweetened baking cocoa
2 tablespoons sugar
1 tablespoon ground cinnamon
2/3 cup dulce de leche (caramelized sweetened condensed milk)
2 tablespoons whipping cream
Sliced fresh strawberries, if desired

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.

Nutrition Facts : ServingSize 1 Serving

MEXICAN POTATO PANCAKES



Mexican Potato Pancakes image

My hubby travels a lot for business and eats at a lot of places,and when he tells me had a half way descent meal somewhere I try and make that exact dish tens times better so he remembers whose cooking is better(hehehe) Got to keep him coming back to my kitchen! And Happy AT That! :P So I threw together theses amazing potato...

Provided by Elizabeth Lancaster

Categories     Pancakes

Time 1h35m

Number Of Ingredients 16

2 1/2 lb potatoes,shredded
1 bunch cilantro, fresh (chopped)
1 c flour
1/2 tsp salt
1/4 c adobo powder
2-3 clove fresh garlic (minced)
1 tsp cumin
1 tsp paprika
1 medium onion(diced)
2 large eggs(beaten)
1/2 medium fresh jalapano (minced) seeded
1-2 medium fresh limes,juiced
TOP WITH MY SALSA VERDE AND SOUR CREAM (OPTIONAL)
sour cream (optional)
fresh cilantro
RECIPE FOLLOWS IN THE STEPS

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



Mexican Pancakes image

Make and share this Mexican Pancakes recipe from Food.com.

Provided by pines506

Categories     Meat

Time 40m

Yield 4 serving(s)

Number Of Ingredients 13

1 lb lean ground beef
1 (1 1/4 ounce) package taco seasoning
1 (8 ounce) can tomato sauce
1 cup water
2 cups pancake mix
1 cup milk
2 eggs
1/2 cup vegetable oil
2 tablespoons cornmeal (optional)
1 cup shredded cheese
lettuce, shredded (optional)
chopped tomato (optional)
chopped onion (optional)

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.

Nutrition Facts : Calories 872.5, Fat 53.5, SaturatedFat 15.3, Cholesterol 219.7, Sodium 1503, Carbohydrate 55.9, Fiber 2.6, Sugar 2.6, Protein 40.7

MEXICAN POTATO PANCAKES



Mexican Potato Pancakes image

Blogger Stephanie Wise of Girl versus Dough brings the flavors of Mexico to the breakfast table with this potato pancake recipe. Learn to make this recipe with our how-to article.

Provided by @MakeItYours

Number Of Ingredients 10

1 very large or 2 small russet potatoes (about 10 oz total)
1 tablespoon Old El Paso® taco seasoning mix (from 1-oz package)
2 tablespoons vegetable oil
Water
White vinegar
4 pasteurized eggs*
4 tablespoons guacamole
Coarse sea salt
Freshly ground black pepper
Torn fresh cilantro leaves, if desired

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



Mexican Corn Pancakes with Whipped Goat Cheese, Piloncilo Caramelized Bananas and Walnuts image

How to make Mexican Corn Pancakes with Whipped Goat Cheese, Piloncilo Caramelized Bananas and Walnuts

Provided by @MakeItYours

Number Of Ingredients 24

2 ears corn, kernels removed
2 cups all-purpose flour
1/2 cup yellow cornmeal
3 tablespoons pure cane sugar
1 tablespoon plus 1 teaspoon baking powder
1/4 teaspoon fine sea salt
2 cups whole milk
2 teaspoons pure vanilla extract
2 large eggs
4 tablespoons unsalted butter, melted and cooled
Clarified butter
2 ounces soft goat cheese
2 cups very cold heavy cream
2 tablespoons confectioners' sugar
1 teaspoon pure vanilla extract
One 9-ounce cone piloncillo, grated with a cheese grater
4 tablespoons unsalted butter
1 cup light cream
1 teaspoon pure vanilla extract
1/8 teaspoon fine sea salt
1 1/2 ripe bananas, peeled and sliced into 1/4-inch-thick slices
1/2 cup coarsely chopped toasted walnuts
Confectioners' sugar, for garnish
Fresh mint, for garnish

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



Mexican Pancakes image

Number Of Ingredients 6

1 1/2 cups yellow cornmeal
3 1/2 cups water
1 (15-ounce) can pinto bean
1 cup frozen corn
2 roasted crushed red pepper
1 cup salsa

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

Nutrition Facts : Nutritional Facts Serves

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