Savory Soyrizo Pancakes with Creamy Sriracha
Did you know there’s archaeological evidence suggesting that pancakes were the most widely eaten cereal food in prehistoric times?
Well, according to Wikipedia, at least.
Also according to Wikipedia:
“Pancakes may be served at any time of the day with a variety of toppings or fillings…”
Did you catch that?
Pancakes may be served any time of day.
Sweet pancakes and toppings are probably the first type of pancake that comes to mind, but savory pancakes are just as delicious in my book.
And these Soyrizo pancakes definitely fall into the savory pancake category.
The Perfect Combo
Studded with bell peppers, tomatoes, scallions, and freshly grated cheddar, these Soyrizo pancakes manage to taste fresh and decadent at the same time. And I absolutely love the texture and slight crunch the cornmeal brings to this batter.
The Soyrizo adds amazing flavor (and protein) that perfectly complements the veggies and cornmeal in these pancakes.
Then you dip the pancakes in my creamy Sriracha sauce, and you’ve got one amazing vegetarian appetizer! You can even control the heat of this sauce: use 2 or 3 Tbsp of Sriracha for more or less heat, and either way this creamy Sriracha is addicting.
You could also make these Savory Soyrizo pancakes a meal by serving them over a bed of greens with some chickpeas, and the creamy Sriracha drizzled over the top.
The Perfect Spatula
Pancakes of course require a really good spatula for flipping. So you know I’m going to recommend my favorite spatula here!
This spatula [aff. link] is the perfect size for flipping these savory pancakes, and as you may know, I love this tool for literally everything else that requires a spatula: sautéing veggies, taking cookies off the cookie sheet (the spatula’s intended purpose, but it’s truly sooo much more than that!), and flipping burgers, etc. Definitely check it out on Amazon! [aff. link]
Make these Savory Soyrizo Pancakes this week.
And, if you’re feeling on the fence about having pancakes for dinner, just remember that Wikipedia said it was OK, and go for it.
Savory Soyrizo Pancakes with Creamy Sriracha
For the batter:
- 1 cup flour
- ½ cup corn meal
- 2 tsp baking powder
- 1 tsp salt
- 1 Tbsp brown sugar
- 1 cup milk
- ⅓ cup canola oil
- 1 egg
For the veggies:
- ½ bell pepper, chopped
- 1 cup cherry tomatoes, cut into quarters
- 1 cup scallions, chopped
- 1 clove garlic, minced
- 8 oz Soyrizo, I like to use Trader Joe’s brand
- 1 ½ cups cheddar, freshly grated
- cilantro, minced, for serving
For the sauce:
- ⅓ cup Vegenaise or mayonnaise
- 2-3 Tbsp Sriracha
- ¼ scant tsp liquid smoke
- 1 tsp lime juice, freshly squeezed
- 1 small clove garlic, minced
Make the sauce
- Simply place all the sauce ingredients in a small bowl and whisk with a fork until completely combine. Creamy Sriracha sauce is done! (Note: Use 2 Tbsps Sriracha for a less spicy sauce, and 3 Tbsps Sriracha for a more spicy sauce.)
- Combine the dry ingredients
- To a large mixing bowl, add the flour, cornmeal, baking powder, brown sugar, and salt. Whisk until well combined.
Chop the veggies
- If you haven’t already, now is the time to chop the veggies and grate the cheese.
Add the wet ingredients
- Now add the oil, milk, and egg to the bowl with the dry ingredients. Whisk until just incorporated.
Add the veggies, cheese, and Soyrizo
- Finally, add all the veggies, cheese, and Soyrizo to the batter. Stir until everything is incorporated and evenly distributed throughout the batter, but don’t overmix!.
Fry the pancakes
- In a medium or large skillet, heat about 3 Tbsp of olive oil over medium-high heat until the oil is hot, about 1 minute.
- I find the pancakes cook the best when each pancake is made with 1 heaping Tbsp of batter. In my medium-sized non-stick skillet, I fry 3-4 pancakes at a time.
- The batter should sizzle as it hits the pan. If it doesn’t, the pan isn’t hot enough, and you’ll need to fry the pancakes a little longer on each side.
Flip the pancakes
- Fry the pancakes for 2-4 minutes, until the side facing the pan turns golden brown.
- Flip, and fry the other size of each pancake for 2-4 minutes, until golden brown.
- Keep an eye on your heat and oil level. Add more olive oil if the pan gets too dry, and turn the heat down to medium if the pancakes are frying too quickly or burning.
- Place the pancakes on a paper-towel-covered-plate to help remove excess oil.
- Repeat the process until you’ve use all the batter.
Serve and enjoy!
- Top these savory Soyrizo pancakes and creamy Sriracha sauce and freshly minced cilatnro for a delicion appetizer.
- Or, make it a meal by serving these pancakes over a bed of spinach with chickpeas, and drizzle the creamy Sriracha and sprinkle cilantro over the top.
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