Monday, December 20, 2010

Movin' On Upt' Chorizo-Stuffed Cornbread Pancakes

Today's recipe comes from the lovely Miss Rachel of Miss Rachel's Pantry and, as breakfast food enthusiasts, we have to say that it looks DELICIOUS!

picture of Movin' On Upt' Chorizo-Stuffed Cornbread Pancakes
Too much fun to stuff into one pancake... makes 8!

Filling Ingredients:
  • 1 8oz package Upton's Naturals Chorizo Seitan
  • 2 tsp olive oil (canola is okay, too)
  • 1/4 C crushed tomato (no basil, please)
  • 1/2 tsp fresh garlic, chopped
  • 1/2 tsp fresh jalapeño, chopped
  • 1/2 tsp liquid smoke (optional)
  • 1 Tbsp Egg Replacer
  • 1/4 C your favorite melty vegan cheese
  • 1 pinch of salt
  • oil for pan-frying

Pancake Ingredients:
  • 3 C soy milk
  • 2 C cornmeal, medium grind
  • 1 C unbleached flour
  • 2 tsp baking powder
  • 4 tsp Egg Replacer
  • 1 tablespoon agave nectar (or 1 tablespoon sugar)
  • 1 tsp salt
  • oil for pan-frying

Syrup Ingredients:
  • 1/2 C maple syrup
  • 1 tsp finely diced jalapeño

picture of Movin' On Upt' Chorizo-Stuffed Cornbread Pancakes
  1. In a food processor, combine the Chorizo Seitan, olive oil, crushed tomato, garlic, jalapeño and liquid smoke, and pulse 'til ground. Transfer to a mixing bowl, then add in the Egg Replacer, vegan cheese and salt. Mix well, then create tablespoon-size patties (the batter will be slightly loose, but will tighten up when heated). 
  2. 2. Place a pan over medium-high heat and pour in enough oil to lightly coat (approximately 1 tablespoon for a medium size pan). Once hot, add the patties and cook for about 3 minutes on each side, until brown. Set aside. 
  3. Next, heat the soy milk in a sauce pan until it boils. While soy milk is heating, combine cornmeal, flour, baking powder, Egg Replacer, agave and salt in a mixing bowl. Pour the milk over the dry mixture and mix well to form a thick batter (it should look like a thin oatmeal). 
  4. Heat a pan with oil like you just did for the patties, and pour the batter to make pancakes. Once poured, lightly press a patty into the center of each cake, then top with more batter to hide the patty. 
  5. After 3-4 minutes, the edges will start to brown, and that's how you know it's time to flip. Unlike traditional pancakes, the batter doesn't really bubble to indicate doneness. 
  6. Once flipped, cook for another minute. Coincidentally, a minute is all you need to prepare the syrup! Imagine that. Simply puree the maple syrup with the jalapeño until the mixture is nice and uniform - maple-ly with little green bits. 
  7. Flip your pancakes onto a plate, pour with syrup, and enjoy the best savory-sweet breakfast, lunch or dinner you've had since you started on that mustache (which I hear takes awhile when it's not sent to you in the mail). 

Then, all that's left is the eatin' part. Surprise! There's your chorizo patty! He was there all along.