Best 5 Chow Chow Pancakes Recipes

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**Chow Chow Pancakes: A Southern Delight with a Twist**

Chow chow pancakes are a delectable Southern dish that combines the tangy flavors of chow chow relish with the fluffy goodness of pancakes. This unique combination creates a savory and slightly sweet pancake that is perfect for breakfast, lunch, or dinner. This article features two exciting variations of the classic chow chow pancake recipe. The first recipe showcases a traditional approach using all-purpose flour, while the second recipe adds a delightful twist with the incorporation of cornmeal. Both recipes offer step-by-step instructions, ensuring success for home cooks of all skill levels. Whether you prefer the classic all-purpose flour version or the slightly crunchy cornmeal version, these chow chow pancakes are sure to tantalize your taste buds and become a new favorite in your recipe repertoire.

Here are our top 5 tried and tested recipes!

SOUTHERN CHOW CHOW



Southern Chow Chow image

Provided by Kardea Brown

Categories     side-dish

Time 1h

Yield 2 quarts

Number Of Ingredients 15

5 cups white distilled vinegar
3 cups granulated sugar
2 tablespoons kosher salt
1 tablespoon whole cloves
1 tablespoon mustard seeds
1 tablespoon whole black peppercorns
1 teaspoon yellow mustard powder
1 teaspoon ground turmeric
Pinch crushed red pepper flakes
1 bay leaf
4 green tomatoes, finely diced
2 green bell peppers, finely diced
1 red bell pepper, finely diced
1 large sweet onion, such as Vidalia, finely diced
1/2 head cabbage, shredded (about 6 cups)

Steps:

  • Clean and sterilize 2 quart-size canning jars with lids.
  • Add the vinegar, sugar, salt, cloves, mustard seeds, peppercorns, mustard, turmeric, red pepper flakes and bay leaf to a large saucepan over medium heat. Bring to a simmer and cook, stirring occasionally, until the sugar dissolves and the flavors start to marry, about 5 minutes.
  • Add the green tomatoes, green and red bell peppers, onion and cabbage and bring to a boil, lower the heat and let simmer, stirring occasionally, for 15 to 20 minutes. Remove from heat. Divide the mixture between the two jars and let cool to room temperature. Serve immediately or seal and refrigerate for up to 6 weeks.

PANCAKES



Pancakes image

Provided by Food Network Kitchen

Time 22m

Yield 4 servings

Number Of Ingredients 9

1 1/2 cups all-purpose flour
3 tablespoons sugar
1 tablespoon baking powder
1/4 teaspoon salt
1/8 teaspoon freshly ground nutmeg
2 large eggs, at room temperature
1 1/4 cups milk, at room temperature
1/2 teaspoon pure vanilla extract
3 tablespoons unsalted butter, plus more as needed

Steps:

  • In a large bowl, whisk together the flour, sugar, baking powder, salt, and nutmeg.
  • In another bowl, beat the eggs and then whisk in the milk and vanilla.
  • Melt the butter in a large cast iron skillet or griddle over medium heat.
  • Whisk the butter into the milk mixture. Add the wet ingredients to the flour mixture, and whisk until a thick batter is just formed.
  • Keeping the skillet at medium heat, ladle about 1/4 cup of the batter onto the skillet, to make a pancake. Make 1 or 2 more pancakes, taking care to keep them evenly spaced apart. Cook, until bubbles break the surface of the pancakes, and the undersides are golden brown, about 2 minutes. Flip with a spatula and cook about 1 minute more on the second side. Serve immediately or transfer to a platter and cover loosely with foil to keep warm. Repeat with the remaining batter, adding more butter to the skillet as needed.
  • Procedure for adding fruit to pancakes: Once the bubbles break the surface of the pancakes, scatter the surface with sliced or diced fruit, or chocolate chips, nuts, etc. Flip with a spatula and cook for 1 minute more, being careful not to burn toppings.
  • Copyright 2003 Television Food Network, G.P. All rights reserved

CHOW-CHOW PANCAKES



Chow-Chow Pancakes image

These little vegetable-filled pancakes are colorful and delicious!! This is my favorite recipe to use during the fresh produce season. Serve them like hash browns or potato pancakes. They go well with any broiled or roasted meat or poultry. We prefer them plain, but optional toppings are provided. I found this recipe years ago in a Better Homes and Gardens magazine.

Provided by Susie in Texas

Categories     Vegetable

Time 30m

Yield 8 pancakes, 8 serving(s)

Number Of Ingredients 15

2 eggs, beaten
1 cup shredded potato
1 cup shredded zucchini or 1 cup crookneck yellow squash (OR half and half of each)
1/2 cup shredded carrot
1/4 cup shredded onion
1/4 cup minced red sweet bell peppers or 1/4 cup green bell pepper
3 tablespoons all-purpose flour
1 teaspoon salt
1/2 teaspoon poultry seasoning
1/4 teaspoon ground red pepper
1/4 teaspoon Worcestershire sauce
1 cup applesauce (For Applesauce Topping) (optional)
2 teaspoons prepared horseradish (For Applesauce Topping)
1 (8 ounce) container sour cream (For Sour Cream Topping) (optional)
2 teaspoons Dijon mustard (For Sour Cream Topping)

Steps:

  • In medium mixing bowl, combine all ingredients for pancakes and mix well.
  • (Do not include the optional topping ingredients.) Over medium heat, prepare an oiled griddle or large frying pan.
  • Spoon 1/4 cup of mixture onto hot, oiled griddle.
  • Flatten with spatula to about 1/4 inch thickness.
  • Repeat with remaining mixture, cooking a few pancakes at a time for about 3 minutes per side or till golden.
  • Remove; keep pancakes warm in a single layer on a baking sheet in a warm oven while cooking the remainder.
  • These pancakes are delicious plain, but desired toppings may be used.
  • For Applesauce Topping: Combine applesauce and horseradish in a small saucepan and heat through.
  • For Sour Cream Topping: Stir sour cream and dijon mustard together and combine well.

CHOWCHOW



Chowchow image

Provided by Food Network

Categories     condiment

Time 10m

Yield 3 quarts

Number Of Ingredients 16

12 cups diced bell peppers, mixed colors
8 cups diced cabbage
8 cups diced yellow onions
6 cups diced green tomatoes
1 jalapeno, cut into small dice
1/4 cup kosher salt
1 tablespoon mustard seeds
2 teaspoons celery seeds
3 cups sugar
2 cups apple cider vinegar
2 teaspoons crushed red pepper
2 teaspoons mustard powder
2 teaspoons ground turmeric
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
Serving suggestions: beans and cornbread, pulled pork or hot dogs

Steps:

  • Mix together the bell peppers, cabbage, onions, tomatoes, jalapeno and salt in a large bowl. Cover and refrigerate for 8 hours or overnight. Drain the liquid from the mixture.
  • In a large pot over medium-high heat, toast the mustard seeds and celery seeds until they begin to pop, about 3 minutes. Add the sugar, vinegar and 1 cup water, and heat until the sugar is dissolved. Add the vegetable mixture and the crushed red pepper, mustard powder, turmeric, ginger and cinnamon, and bring to a boil. Reduce the heat and simmer, stirring occasionally, until thick, about 1 hour.
  • Allow to cool. Serve over beans and cornbread or as a relish for pulled pork or hot dogs.

CHOW CHOW I



Chow Chow I image

A way to use all those fresh summer veggies.

Provided by SLT

Categories     Side Dish     Sauces and Condiments Recipes     Relish Recipes

Time 13h

Yield 96

Number Of Ingredients 11

12 ½ pounds green tomatoes, chopped
8 large onions, chopped
10 green bell peppers, chopped
3 teaspoons salt
6 chopped green chile peppers
1 quart distilled white vinegar
1 ¾ cups white sugar
½ cup prepared horseradish
1 tablespoon ground cinnamon
1 tablespoon ground allspice
¼ teaspoon ground cloves

Steps:

  • In a large bowl combine tomatoes, onions, bell peppers and salt. Let stand overnight.
  • Drain the tomato/pepper mixture and add the hot chile peppers, vinegar, sugar, and horseradish. Wrap the cinnamon, allspice, and cloves in cheesecloth or a porous bag, and add to tomato/pepper mixture.
  • Boil for 15 minutes, or until tender.
  • Pack tightly in sterilized jars and seal.

Nutrition Facts : Calories 35.5 calories, Carbohydrate 8.5 g, Fat 0.1 g, Fiber 0.9 g, Protein 0.9 g, Sodium 282.2 mg, Sugar 6.3 g

Tips:

  • Use fresh chow chow: Fresh chow chow has a crisp texture and a slightly sweet flavor. If you can't find fresh chow chow, you can use canned or pickled chow chow, but the flavor will be different.
  • Shred the chow chow finely: This will help it to distribute evenly throughout the pancakes.
  • Use a well-seasoned cast iron skillet: A well-seasoned cast iron skillet will help to prevent the pancakes from sticking. If you don't have a cast iron skillet, you can use a nonstick skillet.
  • Cook the pancakes over medium heat: This will help them to cook evenly without burning.
  • Serve the pancakes immediately: Chow chow pancakes are best served immediately, while they are still warm and crispy.

Conclusion:

Chow chow pancakes are a delicious and easy-to-make breakfast or brunch dish. They are perfect for using up leftover chow chow, and they can be made ahead of time and reheated. Chow chow pancakes are also a great way to get your kids to eat their vegetables!

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