Chow Chow Pancakes
Savor the delightful fusion of Southern comfort and breakfast classics with these Chow Chow Pancakes! Crafted with a blend of all-purpose flour and cornmeal, these pancakes boast a golden, slightly crispy texture that’s complemented by the tangy zing of chow chow relish and the subtle brightness of chopped green onions. A generous splash of buttermilk in the batter ensures each bite is irresistibly fluffy, while melted butter enhances the richness. Perfect as a unique savory breakfast or a standout brunch dish, these pancakes are quick to whip up in just 30 minutes and can be topped with extra chow chow relish or a dollop of sour cream for added indulgence. Whether you’re looking to reinvent your morning routine or impress with bold flavors, this recipe will have everyone coming back for seconds!
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Recipe Information
Ingredients
- 1 cup All-purpose flour
- 0.5 cup Cornmeal
- 2 teaspoons Baking powder
- 0.5 teaspoon Salt
- 1 tablespoon Granulated sugar
- 1 large Egg
- 1 cup Buttermilk
- 2 tablespoons Unsalted butter, melted
- 0.5 cup Chow chow relish
- 2 tablespoons Chopped green onions
- 1 tablespoon Neutral cooking oil (for greasing the pan)
Instructions
In a large mixing bowl, whisk together the all-purpose flour, cornmeal, baking powder, salt, and sugar.
In another bowl, beat the egg and then whisk in the buttermilk and melted butter until well combined.
Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; a few lumps are fine.
Gently fold in the chow chow relish and chopped green onions to distribute them evenly throughout the batter.
Heat a non-stick skillet or griddle over medium heat and lightly grease it with a small amount of neutral cooking oil.
Scoop about 1/4 cup of batter onto the skillet for each pancake, spacing them apart to avoid spreading into each other.
Cook the pancakes for 2-3 minutes on one side, or until bubbles form on the surface and the edges begin to look set.
Flip the pancakes carefully and cook for another 1-2 minutes on the other side, or until golden brown and cooked through.
Transfer the cooked pancakes to a plate and repeat with the remaining batter, greasing the skillet as needed between batches.
Serve the chow chow pancakes warm, optionally topped with a dollop of extra chow chow relish or sour cream.
Nutrition Facts
Calories |
1491 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.6 g | 73% | |
| Saturated Fat | 23.3 g | 116% | |
| Polyunsaturated Fat | 2.4 g | ||
| Cholesterol | 308 mg | 103% | |
| Sodium | 3055 mg | 133% | |
| Total Carbohydrate | 212.4 g | 77% | |
| Dietary Fiber | 12.7 g | 45% | |
| Total Sugars | 33.5 g | ||
| Protein | 34.2 g | 68% | |
| Vitamin D | 4.5 mcg | 23% | |
| Calcium | 353 mg | 27% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 766 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
