In a large bowl, whisk together the All-Purpose Flour, Sugar, Baking Powder, and Salt from the Pancake Batter group.
In a separate bowl, whisk together the Buttermilk, Egg, and Melted Butter from the Pancake Batter group. Add the thawed Corn.
Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
In a skillet over medium heat, cook 1/4 cup portions of the pancake batter for 2-3 minutes per side, or until golden brown. Set aside.
In a separate skillet, brown the Mexican Chorizo from the Filling group over medium heat, breaking it up with a spoon. Drain any excess grease.
Add the diced Onion and minced Garlic to the skillet with the Chorizo and cook until softened, about 5 minutes. Stir in the Chili Powder.
Prepare the Cilantro-Lime Sauce: In a small bowl, combine the Sour Cream, chopped Cilantro, Lime Juice, and Garlic Powder. Mix well.
Assemble the sliders: Place a scoop of the chorizo filling between two corn pancakes. Top with a slice of Monterey Jack Cheese from the Toppings group and a dollop of the Cilantro-Lime Sauce.
Serve immediately.
Ingredients
4
1 cup240 mLAll-Purpose Flour
2 tbsp30 mLSugar
2 tsp10 mLBaking Powder
1/2 tsp2.5 mLSalt
1 cup240 mLButtermilk
11Egg
2 tbsp30 mLMelted Butter
1 cup170 gFrozen Corn-thawed
1/2 lb225 gMexican Chorizo-removed from casing
1/2 cup120 mLOnion-diced
1 clove1Garlic-minced
1/4 tsp1.25 mLChili Powder
1/2 cup120 mLSour Cream
1/4 cup60 mLCilantro-chopped
1 tbsp15 mLLime Juice
1/4 tsp1.25 mLGarlic Powder
4 slices4Monterey Jack Cheese
Equipment
Large Bowl
Whisk
Skillet
Spatula
Small Bowl
Instructions
In a large bowl, whisk together the All-Purpose Flour, Sugar, Baking Powder, and Salt from the Pancake Batter group.
In a separate bowl, whisk together the Buttermilk, Egg, and Melted Butter from the Pancake Batter group. Add the thawed Corn.
Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
In a skillet over medium heat, cook 1/4 cup portions of the pancake batter for 2-3 minutes per side, or until golden brown. Set aside.
In a separate skillet, brown the Mexican Chorizo from the Filling group over medium heat, breaking it up with a spoon. Drain any excess grease.
Add the diced Onion and minced Garlic to the skillet with the Chorizo and cook until softened, about 5 minutes. Stir in the Chili Powder.
Prepare the Cilantro-Lime Sauce: In a small bowl, combine the Sour Cream, chopped Cilantro, Lime Juice, and Garlic Powder. Mix well.
Assemble the sliders: Place a scoop of the chorizo filling between two corn pancakes. Top with a slice of Monterey Jack Cheese from the Toppings group and a dollop of the Cilantro-Lime Sauce.
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