As tempting as going out for brunch sounds the cost can really add up. Unless you’re going to a greasy spoon diner you’ll most likely pay through the nose for a nice brunch. If you really like to indulge with Mimosas or Bloody Ceasars then the cost is even higher.The alternative is staying in your jammies and making brunch at home.
The fabulous must-have cookbook by Golden Door Spa ‘ Golden Door Cooks at Home‘ has several incredible brunch recipes created by executive chef Dean Rucker that will please your mind, body, and soul. You’re budget will also be happy.
This recipe has several steps but the result makes it well worth it.
Corn and Scallion Pancakes with Oven-Roasted Chipotle Salsa
For the salsa:
2 golf-ball size tomatillos, husked and cut in half
2 plum tomatoes, cored and quartered
1/4 medium onion, chopped
1 Anaheim chile, seeded and chopped
2 garlic cloves
1 1/2 tsp olive oil
Pinch of kosher salt, or to taste
Pinch of freshly ground black-pepper, or to taste
2 tbs low-sodim tomato juice
1 1/2 tsp fresh lime juice
1/2 chipotle chile in adobo, with a little of the sauce
1/4 cup chopped fresh cilantro leaves
Preheat the oven to 400 degrees F.
Prepare the salsa.
In a large bowl, combine the tomatillos, tomatoes, onion, Anaheim chile, garlic, olive oil, salt and pepper.Â Toss to coat the vegetables with the oil.Â Arrange the vegetables on a baking sheet and bake until the vegetables are softened and slightly caramelized, about 30 mins.
Transfer the roasted vegetables to a blender and add the tomato juice, lime juice, chipotle, and cilantro and process until pureed but chunky, 5 or 10 seconds.
Transfer to a covered dish to keep warm and set aside.
For the Pancakes:
1/4 cup unbleached all-purpose flour
3 tbs cornmeal
1/2 tsp baking power
1/4 tsp baking soda
1/8 tsp kosher salt
1 large egg
1/2 cup low-fat buttermilk
1 1/2 tsp olive oil
1/2 cup fresh or thawed, frozen corn kernels
1 tsp minced jalapeno chile
2 tbs thinly sliced scallions (white and green parts), plus more for serving
1 tb chopped fresh cilantro leaves, plus more for serving
Vegetable oil, for cooking
2 tbs crumbled queso fresco or feta cheese, for serving
6 – 12 lime wedges, for serving
Reduce the oven temp. to 200 degrees F.
Prepare the pancakes.
In a large bowl, combine the flour, cornmeal, baking powder, baking soda and salt and whisk until well blended.Â In a separate bowl, whisk together the egg, buttermilk, olive oil, corn, jalapeno, scallions and cilantro.Â Make a well in the middle of the dry ingredients and pour in the liquid ingredients.Â Use a wooden spoon to stir the wet into the dry ingredients until just combined.
Pour a small amount of vegetable oil on a griddle or nonstick skillet and use a paper towel to coat the pan and soak up excess oil.Â Heat the pan over medium heat for a few minutes until a few droplets of water dropped on the pan dance and sizzle.Â (If the water stays in one place and boils slowly, the pan is too cold; if it steams away immediately, the pan is too hot.)
Drop 1 slightly rounded tablespoon batter onto the griddle for each pancacke.Â Cook until the bottom is golden brown, 2 or 3 minutes.Â Place the pancakes directly on the rack in the preheated oven to keep warm until ready to serve.
To serve, put one to two warm pancakes on each of 6 to 12Â warm plates.Â Top with a genrous dollop of salsa and sprinkle with queso fresco, cilantro and scallions.Â Garnish with a lime wedge and serve.
Of course this recipe isn’t an every weekend affair but maybe something you do on special occasions. However, what’s great about this recipe is you can cheat and use pre-made salsa and pancake mix. It will take you half the time. Although, be warned it will not taste the same.
Image & Recipe Source: Golden Door Cooks at Home