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Huevos Rancheros with a Savory Cornbread Pancake
Fiesta Fridays: Huevos Rancheros with a Savory Cornbread Pancake
Author: 
Recipe type: Breakfast
Cuisine: Mexican
Serves: 2
 
Ingredients
Cornmeal Pancake
  • 1/2 cup whole wheat flour
  • 1/4 cup + 2 tablespoons yellow cornmeal
  • 1 tablespoon ground flaxseed
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2/3 cup skim milk
  • 2 tablespoons olive oil
Salsa
  • 1 tablespoon olive oil
  • 1/2 cup chopped onions
  • 2 garlic cloves, minced
  • 3 cups roughly chopped tomatoes
  • 1/2 jalapeño pepper, seeds removed and finely chopped
Toppings
  • sunny side up egg
  • 4 slices sautéed thinly sliced deli ham
  • queso fresco
  • fresh cilantro
  • salt and pepper, to taste
Instructions
For the pancakes:
  1. Add all dry ingredients to a medium bowl and whisk to combine.
  2. Add milk and olive oil and whisk until just combined. Do not overmix.
  3. Heat a pan over medium heat and spray with cooking oil.
  4. Once pan is hot, add half the batter and cook on medium-low heat until the edges set, bubbles form in the middle, and the bottom is lightly browned.
  5. Flip and cook for another minute on the other side.
  6. Repeat with the second half of the batter.
For the salsa:
  1. Place tomatoes in a food processor and process until almost smooth.
  2. Heat a pan over medium heat and add olive oil, onions and garlic, and cook for about 5 minutes, or until they turn translucent.
  3. Add tomatoes and jalapeño, and simmer on low heat until most of the liquid has evaporated.
Assembly:
  1. For each person, place pancake on the plate first. Next, add salsa, top with an egg and add toppings.
Recipe by 24 Carrot Life at https://24carrotlife.com/2014/01/31/fiesta-fridays-huevos-rancheros-with-a-savory-cornbread-pancake/