Tex-Mex Puffed Pancake
This easy-to-prepare breakfast dish can be varied to make it as spicy as you and your family like. It doubles easily, but then be sure to divide the batter between two skillets or two 8-inch cake pans. The butter must be bubbly hot before you add the veggies and pour in the batter.
INGREDIENTS | SERVES 2
- 3 tablespoons butter
- 1 tablespoon olive oil
- ½ cup corn kernels
- ¼ cup chopped onion
- ½ cup chopped red bell pepper
- 1 tomatillo, diced
- ½ jalapeño chile, diced, optional
- 2 tablespoons chopped black olives
- 1 teaspoon minced garlic
- 1 teaspoon taco seasoning
- 3 large eggs
- ½ cup whole or skim milk
- ½ cup all-purpose flour
- Pinch salt
- ¼ cup salsa for garnish
- ½ cup chopped fresh cilantro for garnish
Preheat the oven to 425°F. Melt the butter in an 8-inch or 9-inch ovenproof skillet.
Meanwhile, heat the oil in a large skillet over medium heat and sauté the corn, onion, pepper, tomatillo, jalapeño if using, olives, garlic, and taco seasoning for about 5 minutes or until the vegetables soften.
Beat together the eggs, milk, flour, and salt until smooth. Spoon the vegetable mixture into the oven-heated skillet and pour the batter over top.
Bake the pancake for about 20 minutes or until puffed up and golden; do not open the oven door during baking or the pancake will collapse.
Nutrition
550 calories
34g fat
46g carbohydrates
18g protein
500mg sodium
4g fiber
What’s a Puffed Pancake?
Whether you call this a German pancake, a puffed pancake, or a Dutch baby, this pancake puffs up dramatically and is much like a popover in its outcome. The pancake is an ideal medium for sweet or savory fillings and/or toppings. Most recipes calls for the pancake to act as the base for fresh fruits, confectioners’ sugar, and syrup, but this version gives you a savory start to your day. It’s real comfort food, and one you’ll prepare often.
