Texas Pancakes
Texas Pancakes are hearty, savory pancakes packed with corn, potatoes, and bold chili flavors. Perfect for breakfast or brunch, they offer a crispy exterior and tender interior with a touch of spice. Ideal for those who enjoy comfort food with a Southwestern twist.
Ingredients
- 2 Tbsp. butter or margarine ⓘ
- 3/4 cup chopped onion ⓘ
- 1 clove garlic minced ⓘ
- 3 Tbsp. flour ⓘ
- 1 tsp. salt ⓘ
- 1/4 tsp. pepper ⓘ
- 3/4 tsp. chili powder ⓘ
- 3 eggs separated ⓘ
- 3/4 cup fresh or canned corn kernels drained ⓘ
- 3 medium potatoes ⓘ
- pinch of cream of tartar
- oil for frying ⓘ
- chili salsa ⓘ
- green pepper rings (optional) ⓘ
Instructions
- In a skillet, heat butter over low heat.
- Add chopped onion and minced garlic; cook until tender but not brown.
- Transfer the mixture to a mixing bowl and let cool slightly.
- Stir in egg yolks, mixing well.
- Combine flour, salt, pepper, and chili powder in a small bowl.
- Stir the dry mixture into the onion mixture.
- Add drained corn kernels to the mixture.
- Peel and grate potatoes; soak in cold water for 5 minutes.
- Squeeze out excess water from the grated potatoes and drain thoroughly on paper towels.
- Beat egg whites with a pinch of cream of tartar until stiff but not dry.
- Add grated potatoes to the corn mixture and blend well.
- Gently fold in the beaten egg whites.
- Heat about 1/4 inch of oil in a skillet over medium heat.
- Form batter into 3-inch pancakes and cook until golden brown, flipping to cook both sides.
Nutrition & Diet Analysis (per serving)
1034
kcal
52% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).