This tasted and felt just like a chile relleno, which isn't surprising, as we used the same ingredients. Not only did it taste the same, but I think it's easier to eat, since we don't have to worry about eating around the seedpod and stem. If you love chile rellenos as much as I do, you'll love these pancakes.
Provided by Chef John
Yield 4
Number Of Ingredients 17
Steps:
- Char peppers over an open flame, turning often, until skin is black and they are almost soft. Wrap peppers in a few paper towels and then in a kitchen towel. Let steam in the towel for at least 15 minutes.
- While peppers rest, heat 1 tablespoon olive oil in a saucepan over medium-high heat. Add onions, garlic, and a big pinch of salt; saute until onions turn translucent, 3 to 4 minutes. Stir in marinara sauce, 1 1/4 cup chicken broth, chili powder, oregano, pepper, more salt, cayenne, cumin, and cinnamon; bring to a simmer. Reduce heat to medium-low and simmer, stirring occasionally, for 30 minutes. Add more chicken broth for a thinner sauce if desired. Taste and adjust seasonings if needed. Keep warm until needed.
- Remove the charred skin and seedpods from the peppers and rinse out the loose seeds. Slice the pepper into 1/4-inch strips.
- Crack 2 whole eggs into one bowl, and then separate 3 more eggs, with the whites going into another bowl, and the yolks going into the first bowl with the whole eggs.
- Whisk until the bowl of whole eggs and yolks with a pinch of salt until light and airy. Gradually whisk in flour and set aside. Whisk the whites into soft peaks and use a spatula to fold the whites into the yolk mixture. You don't have to be too gentle, but the batter should end up light and foamy.
- Heat 1 teaspoon olive oil over medium heat, and place down a pepper-shaped or round-shaped layer of the batter, about 1/4-thick, using about 1/8 of the batter for each pancake.
- Cover the surface with sliced pepper and cheese cubes and spoon and spread another 1/8 of the batter over the top, covering up as much of the peppers and cheese as possible, going all the way to the edges.
- Cover and cook until the bottom is golden brown, 3 to 4 minutes, before flipping over. Cover and cook the second side until golden brown, or until the batter is cooked though, and the cheese inside has melted, 3 to 4 minutes.
- Ladle sauce onto a plate or into a shallow bowl and top with a chile relleno pancake.
Nutrition Facts : Calories 466.3 calories, Carbohydrate 31.4 g, Cholesterol 274.7 mg, Fat 28.1 g, Fiber 6.6 g, Protein 23.2 g, SaturatedFat 11.7 g, Sodium 1226.3 mg, Sugar 14.2 g
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Mohemy Hiiz
[email protected]I had a hard time finding poblano peppers, but I eventually found them at a specialty grocery store. The pancakes were worth the effort, though.
Md Tahin
[email protected]These pancakes were a bit too spicy for my taste, but they were still very good. I would recommend using less chili powder next time.
jaqi jahkey
[email protected]I'm always looking for new ways to make pancakes, and these chile relleno pancakes were a great find. They were delicious and unique.
Captain Plays
[email protected]These pancakes were easy to make and they turned out great. I'll definitely be making them again.
Himalaya Giri
[email protected]I've made these pancakes several times now and they're always a hit. They're a great way to spice up your breakfast routine.
Suleman Yusuf
[email protected]I'm always looking for new and interesting pancake recipes, and these chile relleno pancakes definitely fit the bill. They were unique and delicious.
Sela Montgomery
[email protected]I made these pancakes for breakfast and they were a huge hit with my kids. They loved the sweet and savory flavor combination.
Goma Paharai
[email protected]These pancakes were a great way to use up leftover poblano peppers. I had some in my fridge that were starting to go bad, and this recipe was the perfect way to use them up.
Jagat Yadav
[email protected]I'm not usually a fan of spicy food, but these pancakes were just the right amount of heat. They were flavorful without being overpowering.
Rayan Mustafa
[email protected]These pancakes were a bit more challenging to make than I expected, but they were definitely worth the effort. The end result was amazing.
Michael Tetteh
[email protected]I love the idea of using poblano peppers in pancakes. It gives them such a unique flavor.
Adventures Home
[email protected]I made these pancakes for a brunch party and they were a huge success. Everyone raved about them.
Tamari Lomsadze
[email protected]I followed the recipe exactly and the pancakes turned out perfectly. They were cooked evenly and the filling was delicious.
Innocent Senator Ben (Smith)
[email protected]These pancakes were a hit with my family and friends. Everyone loved the unique flavor combination.
Lastik 911
[email protected]I've never been a huge fan of pancakes, but these chile relleno pancakes changed my mind. They were so fluffy and flavorful.
KIM AND YASH
[email protected]OMG! These chile relleno pancakes were an absolute delight. The combination of flavors and textures was simply divine.