Turn that pancake mix into a savory version of pancakes the Huevos Rancheros way! Try this take on a non-corn version of this spicy dish with a kick with a trail of sweet on your tongue.
1/2 Cup finely chopped poblano pepper (use a jalapeño to kick it up)
1 Medium red skinned potatoes finely cubed
1/2 tsp vegetable oil
1 TBSP finely chopped chives (greens only)
1/2 Cup FlapJacked Buttermilk Protein Pancake Mix
2 Large eggs
1/2 Cup water
1/4 cup tomatillo salsa
Salt and pepper to taste
Serving Size: 4 pancakes
Heat oil in medium non-stick frying pan. Season and fry potatoes for 10 minutes. Add Poblano peppers until potatoes are beginning to darken and crisp on the outside (about another 5-8 minutes or until cooked through). While Potatoes are cooking, stir together chives, pancake mix and water. Mix well and let sit 3-5 minutes while you turn griddle onto low heat (275 - 285 degrees). Remove potato mixture from pan and set aside. return pan to head and cook eggs sunny side up (or however you like them) while you use a 1/4 measuring cup to pour batter into 4 pancakes onto the griddle. Let cook until no more bubbles are forming in the center and the edges look dry. Flip and cook other side until golden brown. (About 3 minutes per side). Place 2 Pancakes on each plate, top with potato mixture, 1 egg each and salsa. ENJOY!