There is something wonderfully comforting about a crisp, golden pancake—and these Hatch Chile Cabbage Pancakes put a delicious Southwestern spin on a classic vegetable cake.
Fresh cabbage provides a tender, slightly sweet center, while roasted Hatch chiles bring just the right amount of smoky heat. A touch of cornmeal gives the pancakes beautifully crisp edges, making them perfect alongside grilled meats, roasted chicken or even a bowl of hearty soup.
For an extra-special presentation, serve them with a spoonful of cool sour cream or Mexican crema and a simple garnish of chopped green onion. They are inexpensive, easy to prepare and packed with Southwest flavor.
Serves: 4–6
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: About 40 minutes
Ingredients
4 cups finely shredded green cabbage
2 roasted Hatch chiles, peeled, seeded and finely chopped
½ cup yellow cornmeal
½ cup all-purpose flour
2 large eggs
½ cup shredded Monterey Jack cheese
¼ cup finely chopped green onion
1 teaspoon garlic powder
½ teaspoon ground cumin
½ teaspoon salt
¼ teaspoon freshly ground black pepper
¼ cup milk, plus more if needed
3 tablespoons vegetable oil, for frying
Hatch Chile Lime Crema
This cool, creamy sauce is the perfect complement to the warm, crisp pancakes. The lime brightens the roasted Hatch chile flavor while the crema adds a refreshing contrast to the gentle heat.
Makes: About ¾ cup
½ cup Mexican crema or sour cream
1 roasted Hatch chile, peeled, seeded and finely minced
1 tablespoon fresh lime juice
1 teaspoon lime zest
1 tablespoon chopped cilantro
¼ teaspoon garlic powder
Pinch of salt
Stir all ingredients together in a small bowl. Refrigerate for 15–20 minutes before serving to allow the flavors to blend. Drizzle over the warm cabbage pancakes or serve alongside as a dipping sauce.
For serving
Mexican crema or sour cream
Chopped green onions
Optional: a little shredded Monterey Jack cheese
Directions
1. Prepare the cabbage. Place the shredded cabbage in a large bowl. Sprinkle lightly with salt and let it stand for about 10 minutes. Squeeze out as much excess moisture as possible using clean kitchen towels or paper towels.
2. Make the batter. Add the cabbage, chopped Hatch chiles, cornmeal, flour, eggs, Monterey Jack cheese, green onion, garlic powder, cumin and black pepper to a large bowl. Stir in the milk until the mixture holds together. If it seems too dry, add another tablespoon of milk at a time.
3. Form the pancakes. Heat the vegetable oil in a large skillet over medium heat. Drop approximately ¼ cup of the mixture into the skillet for each pancake. Flatten gently with the back of a spoon to make cakes about ½-inch thick.
4. Cook until golden. Cook for approximately 3–4 minutes per side, turning carefully once the first side is golden brown and crisp. Add a little more oil to the skillet as needed.
5. Drain and serve. Transfer the pancakes to a paper towel-lined plate. Serve hot with Mexican crema or sour cream and a sprinkling of green onion.
For more Hatch chile flavor, use three roasted Hatch chiles. For a milder pancake, use two mild Hatch chiles and remove all seeds and membranes.
Bruce Lesman’s professional credentials include Corporate Food & Beverage Director for Cunard and Seabourn Cruise Lines, Vice President of Canyon Ranch Wellness Resorts, and Lead Consultant for the Miami Culinary Institute. He holds a B.S. in Hotel, Food & Travel and an Associate Degree in Culinary Arts. Bruce resides in Nogal, New Mexico.
