Loaded Chorizo Cornmeal Pancakes

Happy May!! Colorado celebrated with nearly a foot of snow this weekend, so while most of you are all about smoothie bowls & iced tea I’m still thinking hot, rich comfort food. These loaded Mexican-flavor pancakes definitely do the trick – ultra-savory and topped with anything you might want to put on nachos. We’re all about getting a good start to the week.

We loaded ours up with cheddar (gotta have cheese, always), pico de gallo, and sour cream with fresh avocado on the side and a biiiiig drizzle of hot sauce over everything. Pickled or fresh jalapeños, olives, green onions would all be killer too. Guacamole is always a good idea – check back later this week for my favorite guac recipe!

I’d really like to talk about sour cream. Specifically, what is a socially acceptable amount. Because if I’m being real I can go through two big tubs… in a week… by myself.

I pretend this is just because I make a LOT of Mexican-ish food, which is true, but I added two more heaping spoonfuls to my plate after these photos. At least sour cream is pretty not-too-bad for you on a relative scale?

What I’m saying is, please tell me there’s someone else out there with a sour cream addiction.

I know it’s tempting to skip the oven preheat, but keeping the pancakes piping-hot until everyone’s ready to eat makes a world of difference. The chorizo stays soft and buttery served extra-hot from the oven instead of sitting at room temp. Sprinkle each pancake with shredded cheese before sliding them into the oven to get the cheese nice and melty-soft.

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