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.
- 1 cup sour cream
- 1 egg
- 1 T. maple syrup
- 1/2 cup cornmeal
- 1/4 cup flour
- 1 t. baking powder
- 1/2 t. baking soda
- 8 oz. chorizo cooked & well-drained
- 1 T. butter
- sour cream
- pickled jalapeños
- fresh jalapeños
- green onions
- hot sauce
Preheat oven to 200°.
Mix the sour cream, egg, and maple syrup in a large bowl.
Slowly add the cornmeal, flour, baking powder, baking soda, and salt. Fold in the chorizo crumbles.
Melt the butter on a griddle or in a large skillet over medium heat.
Pour about 1/4-cup batter onto the hot griddle for each pancake. Cook until golden and edges are set, then flip and repeat for the other side. Keep pancakes warm in the oven until you're finished with all the batter.
Serve with a variety of toppings!