Looking for a unique and delicious Lenten recipe that's both healthy and satisfying? Look no further than chayote pancakes! These savory pancakes offer a surprising twist on traditional breakfast fare, utilizing the mild, slightly sweet flavor of chayote squash to create a light and fluffy texture. Perfect for a vegetarian or vegan diet, these pancakes are incredibly versatile, adaptable to your favorite cheeses and toppings, and surprisingly easy to make. They're a delightful way to enjoy a flavorful and nutritious meal during Lent, or any time of year.
This recipe uses readily available ingredients and provides a simple, step-by-step guide to creating perfect chayote pancakes every time. Ready to discover the delightful world of chayote pancakes? Let's dive into the easy-to-follow instructions below!
Tools Needed
- knife
- pot
- blender
- frying pan
- bowl
- whisk
Ingredients
- Large chayotes: 2
- Wheat flour
- Fresh cheese (panela)
- Eggs: 3
- Salt
- Cream of tartar: a pinch
- Tomatoes: 5
- Garlic cloves: 2
- Serrano pepper: 1
- Onion: ½
- Oregano: a pinch
- Bay leaf: 1
- Chicken bouillon powder or salt
- Vegetable oil
- Corn tortillas
- Cilantro
- Lemon
- Rice
Step-by-Step Instructions
Step 1. Prepare the Chayote
- Wash chayotes thoroughly and slice them into approximately 1 cm thick rounds. Precook in boiling salted water for 5-6 minutes.
- Once cooled, cut the chayotes into cubes.
- Cut the fresh cheese into cubes.
- Combine cheese and chayote cubes. Add a little flour and mix well.
Step 2. Make the Chayote Pancake Batter
- Separate egg whites and yolks (ensure room temperature). Beat egg whites with a pinch of cream of tartar until fluffy.
- Gently fold in the egg yolks one by one, adding salt and a little flour to create consistency.
- Incorporate the chayote and cheese mixture gently.
Step 3. Cook the Chayote Pancakes
- Heat oil in a frying pan. Form the pancakes using a spoon and fry over medium-low heat until lightly golden on both sides.
Step 4. Prepare the Tomato Broth
- In hot water, cook the serrano pepper for 5 minutes, then add the tomatoes and cook until their skins burst. Remove from heat and let warm.
- Blend the garlic, serrano pepper, and some tomato cooking water until smooth. Add the tomatoes (without stems) and blend again. Do not strain.
- In hot oil, sauté onions until lightly browned. Add oregano and bay leaf, then pour in the blended tomato sauce. Season with salt or bouillon powder and simmer for 20 minutes.
- Serve the chayote pancakes with the warm tomato broth, rice with cilantro and lemon, and warm corn tortillas.
Read more: Quick & Easy Pantry Mexican Rice with Rotel
Tips
- Use room temperature egg whites for better volume when whipping.
- Don't overcrowd the pan when frying the pancakes.
- Submerge only the tortillas you will eat immediately in the broth to prevent the batter from absorbing too much liquid.
Nutrition
- Calories: Approximately 600-700
- Fat: 25-35g
- Carbs: 70-85g
- Protein: 20-25g
FAQs
1. Can I substitute the chayote squash with another vegetable?
While chayote provides a unique texture and flavor, you could experiment with zucchini or summer squash as a substitute. The results might vary slightly in taste and texture.
2. What type of cheese works best in these pancakes?
Many cheeses work well! Feta, cheddar, or a Mexican blend all add delicious flavor. Experiment to find your favorite!
3. Can I make these pancakes ahead of time?
It's best to cook these pancakes fresh, as they are most enjoyable when warm. However, you can prepare the chayote batter ahead and refrigerate it for up to a day.
These chayote pancakes offer a delightful and unexpected twist on a classic breakfast staple, perfect for a light yet satisfying Lenten meal. Their versatility allows for endless customization, making them a fun and flavorful addition to your culinary repertoire. Enjoy the delicious results of this simple yet impressive recipe!