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Photo: Photography / Caitlin Bensel, Food Stylist / Chelsea Zimmer Hall, Prop Stylist / Lydia Pursell
Active Time:1 hrTotal Time:1 hrServings:5Jump to Nutrition Facts
Active Time:1 hrTotal Time:1 hrServings:5
Active Time:1 hr
Active Time:
1 hr
Total Time:1 hr
Total Time:
Servings:5
Servings:
5
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients2large poblano peppersor2/3 cup frozen (thawed) or canned (drained) chopped green chiles1cupmedium-grind cornmeal½cupcorn flour (see Tip)1tablespoongranulated sugar2 ½teaspoonsbaking powder¼teaspoonbaking soda⅛teaspoonsalt1large egg1cupbuttermilk2tablespoonsunsalted butter, melted¼cupfinely chopped herbs such as chives, dilland/orparsley
Cook Mode(Keep screen awake)
Ingredients
2large poblano peppersor2/3 cup frozen (thawed) or canned (drained) chopped green chiles
1cupmedium-grind cornmeal
½cupcorn flour (see Tip)
1tablespoongranulated sugar
2 ½teaspoonsbaking powder
¼teaspoonbaking soda
⅛teaspoonsalt
1large egg
1cupbuttermilk
2tablespoonsunsalted butter, melted
¼cupfinely chopped herbs such as chives, dilland/orparsley
DirectionsIf using poblanos, preheat broiler to high. Place poblanos on a baking sheet and broil, turning occasionally, until charred, about 10 minutes. Transfer to a cutting board and set aside until cool enough to handle. Peel, seed and chop the peppers.Whisk cornmeal, corn flour, sugar, baking powder, baking soda and salt in a large bowl. Whisk egg, buttermilk and butter in a medium bowl. Add the wet ingredients to the dry ingredients and whisk to combine. Stir in herbs and the peppers (or green chiles).Heat a large nonstick skillet or griddle over medium heat. Coat the pan with cooking spray. Add batter, using 1/4 cup per pancake, and cook until the edges start to dry, 2 to 3 minutes. Flip and cook until cooked through, 2 to 3 minutes more. Repeat with the remaining batter.TipCorn flour is made from finely ground dried corn. It’s finer in texture than cornmeal and should not be used interchangeably. A good substitute is masa harina—finely ground, lime-treated dried corn (hominy). Find corn flour in the natural-food sections of supermarkets, in natural-foods stores or atbobsredmill.com.Originally appeared: EatingWell.com, April 2022
Directions
If using poblanos, preheat broiler to high. Place poblanos on a baking sheet and broil, turning occasionally, until charred, about 10 minutes. Transfer to a cutting board and set aside until cool enough to handle. Peel, seed and chop the peppers.Whisk cornmeal, corn flour, sugar, baking powder, baking soda and salt in a large bowl. Whisk egg, buttermilk and butter in a medium bowl. Add the wet ingredients to the dry ingredients and whisk to combine. Stir in herbs and the peppers (or green chiles).Heat a large nonstick skillet or griddle over medium heat. Coat the pan with cooking spray. Add batter, using 1/4 cup per pancake, and cook until the edges start to dry, 2 to 3 minutes. Flip and cook until cooked through, 2 to 3 minutes more. Repeat with the remaining batter.TipCorn flour is made from finely ground dried corn. It’s finer in texture than cornmeal and should not be used interchangeably. A good substitute is masa harina—finely ground, lime-treated dried corn (hominy). Find corn flour in the natural-food sections of supermarkets, in natural-foods stores or atbobsredmill.com.
If using poblanos, preheat broiler to high. Place poblanos on a baking sheet and broil, turning occasionally, until charred, about 10 minutes. Transfer to a cutting board and set aside until cool enough to handle. Peel, seed and chop the peppers.
Whisk cornmeal, corn flour, sugar, baking powder, baking soda and salt in a large bowl. Whisk egg, buttermilk and butter in a medium bowl. Add the wet ingredients to the dry ingredients and whisk to combine. Stir in herbs and the peppers (or green chiles).
Heat a large nonstick skillet or griddle over medium heat. Coat the pan with cooking spray. Add batter, using 1/4 cup per pancake, and cook until the edges start to dry, 2 to 3 minutes. Flip and cook until cooked through, 2 to 3 minutes more. Repeat with the remaining batter.
Tip
Corn flour is made from finely ground dried corn. It’s finer in texture than cornmeal and should not be used interchangeably. A good substitute is masa harina—finely ground, lime-treated dried corn (hominy). Find corn flour in the natural-food sections of supermarkets, in natural-foods stores or atbobsredmill.com.
Originally appeared: EatingWell.com, April 2022
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Nutrition Facts(per serving)220Calories7gFat34gCarbs6gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
