Serious Eats: Recipes

Serious Heat: Santa Fe-Style Green Chile Pancakes

It was at the Nashville breakfast joint Pancake Pantry where I was introduced to pancake perfection--the Village Smithy COLO Sante Fe Cornmeal Pancakes. They take stone-ground cornmeal pancakes and fill them with cheddar cheese chunks, crispy bacon and roasted green chiles. Just a drizzle of maple syrup over the top adds a sticky sweetness, but the main garnish for me was a swirl of salsa and sour cream. For a gal who prefers savory over sweet, these hit all the right notes complete with the spiciness I desire from the green chiles and salsa.

So when I set out to recreate the recipe at home, I wanted the chunks of Sante Fe goodness like I had found in the Pancake Pantry batch inside a cornmeal pancake. I found success with a Bon App├ętit recipe for cornmeal buttermilk pancakes. One important thing to keep in mind is to not overmix the batter because the pancakes can get dense. It's better to leave a few clumps in the batter for an overall lighter pancake.

Sometimes when adding ingredients into pancakes, they can fall to the bottom of the batter. To combat that, I individually added the filling ingredients while the pancakes were cooking, like this:


So first, pour the batter into the pan, and while that side of the pancake cooks, add in the ingredients. For these Santa Fe-inspired pancakes, use diced green chiles, bacon chunks, sliced scallions, diced jalapenos, and cheddar cheese slices. The end result is a spectacular pancake creation worthy of any brunch.

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