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Mexican corn and chorizo pancakes


Base pancake mix:

  • 1-1/2 cups all purpose flour
  • 1 tablespoon granulated sugar
  • 1 tablespoon baking powder
  • 1 teaspoon kosher salt
  • 1-1/4 cup whole milk
  • 1 egg
  • 3 tablespoons unsalted butter, melted

Mexican corn and chorizo pancakes:

  • 1 base pancake mix
  • 2 chorizo sausages, casings removed
  • 1 cup corn kernels
  • 1 teaspoon chipotle powder
  • 1 tablespoon canola oil


Base pancake mix:

  1. In a medium mixing bowl combine flour, sugar, baking powder and salt and mix well. In a large mixing bowl whisk together milk, egg and melted butter. Add the dry ingredients to the wet and whisk until fully incorporated.

Mexican corn and chorizo pancakes:

  1. To a pan over medium high heat add the sausage and break up with a wooden spoon. Continue to cook the sausage until it is cooked through and crumbly. Set aside and let cool. Once sausage is cooled, add sausage, corn and chipotle powder to a bowl with base pancake mix. Gently fold ingredients into pancake mix. Add a little bit of canola oil to a nonstick pan over medium heat. Add a tablespoon or two (depending on what size you want your pancakes) of the batter to the pan. Smooth out with the back of a spoon. Cook until you see a few bubble on the edges of the pancake begin to burst. Flip the pancake and cook for an additional one to two minutes. Transfer to a platter.

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