Mexican Pancakes Made Amazing With This Secret Ingredient
Want a unique breakfast idea? These Mexican pancakes are bursting with flavor and are easy to make with a savory or sweet twist!
Equipment
- Mixing bowls (large and medium)
- Whisk
- Non-stick skillet or traditional comal
- Spatula
- Measuring cups and spoons
Ingredients
Dry Ingredients:
- ¾ cup unbleached all-purpose flour
- ¾ cup yellow cornmeal
- 2 tablespoons sugar
- ¾ teaspoon baking powder
- 1¾ teaspoon baking soda
- 1 teaspoon salt
Wet Ingredients:
- 1¼ cup buttermilk
- ¼ cup red chile sauce
- 3 tablespoons melted butter
- 2 large eggs separated
- 2-3 tablespoons mayonnaise secret ingredient
Instructions
Step 1: Prepare the Batter
- In a large bowl, whisk together the dry ingredients: flour, cornmeal, sugar, baking powder, baking soda, and salt.
- In a separate bowl, mix the buttermilk, red chile sauce, melted butter, egg yolks, and mayonnaise.
Step 2: Whip Egg Whites
- In a clean, dry bowl, beat the egg whites until stiff peaks form.
- Gently fold the whipped egg whites into the batter using a spatula. Be careful not to overmix.
Step 3: Cook the Pancakes
- Heat a non-stick skillet or comal over medium heat. Lightly grease with butter if needed.
- Pour ¼ cup of batter for each pancake. Cook until bubbles form on the surface (about 1-2 minutes).
- Flip and cook the other side until golden brown.
Step 4: Serve and Enjoy
- Serve warm with toppings like salsa, queso fresco, avocado, or honey, depending on your preference.