Pancakes Huancaina – Spicy Cheese Savory Pancakes for Bread Bakers

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Last Updated on January 10, 2020 by Chef Mireille

Pancakes Huancaina – Spicy Cheese Savory Pancakes for Bread Bakers are made with a classic sauce from Peruvian cuisine. Salsa Huancaina which is so easy to put together with queso fresco. Savory Pancakes for Breakfast!

Pancakes Huancaina - Spicy Cheese Savory Pancakes

It’s time for Bread Bakers and this month’s host is Sue who went with the theme of cheese. Cheese in some way has to be included in the bread. How easy is that – I am a cheese lover, whether it is some grilled halloumi, some aged Parmesan or a creamy havarti. Just don’t come to me with those stinky cheeses – sorry no gorgonzola has ever been in my fridge!

Have you ever had Huancaina? Huancaina is a heavenly thick and creamy spicy Peruvian cheese sauce that comes together very quickly with a few simple ingredients and the primary ingredient is queso fresc0, South American fresh cheese. GET THE RECIPE!

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This cheese sauce is used in the Peruvian version of Potato Salad called Papas Huancaina, where slices of chilled roasted potatoes are served with hard boiled eggs and Salsa Huancaina.

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You can also just serve Salsa Huancaina with home made french fries for a snack.

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Where I live in NYC,  Peruvian food has gotten very popular with restaurant chains like Pio Pio. It is now very easy to find the pepper pastes like panca and aji amarillo which is commonly used in Peruvian cuisine. There are 2-3 mainstream brands found in many supermarkets that are easy to find like Inca foods. If it is not as easy to find in your area, there are many online sources where you can find these pepper pastes from amazon to smaller companies.
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I ended up making two versions of these Pancakes Huancaina that include the Salsa Huancaina in the batter itself and then extra is ladled over the pancakes for extra cheesy goodness!

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I had made it the first time for Papas Huancaina (Peruvian Potato Salad), which I made to celebrate my Mom’s birthday. She’s ok now, but had a health scare and plans to celebrate her birthday got all confused with different sections of the family. I have a HUGE extended family, which does not adapt well to last minute changes because there are just too many people to notify. Because of this, my Mom ended up having two birthday celebrations.

For one of the parties, I made a total fusion meal – Caribbean style Curry Chicken, Peruvian Papas Huancaina and German Sweet & Sour Cabbage. Both parties ended with her favorite Caribbean Black Cake (Fruitcake). This was the smaller party, so the menu was kept simple. However, my Mom is not a huge cheese sauce kind of person, so I had quite a bit of Salsa Huancaina left over.

I spent the night at her house after her birthday and decided to use the Salsa Huancaina in some breakfast savory pancakes because I knew that salsa would just sit idle there if I left it as is. I did not want to waste the delicious goodness. We had them for breakfast with fried sweet plantain and the breakfast was enjoyed by both my Mom and my sister! In this version, I made the pancakes with whole wheat flour. I was limited to the pantry supplies at her house.

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But then somehow I had neglected to record the quantities of the ingredients. Don’t know how that happened. I was upset at first, but then oh well, that meant I would just have to make it all over again. These were so delicious I didn’t mind at all.

This time since I was home I used a combination of flour and masa harina. Both versions came out just as delicious and it’s a matter of preference which ones you want to try first!

Get the recipe for Salsa Huancaina and then you can put together these pancakes in short order!

Salsa Huancaina Notes

One note about the Salsa Huancaina. I made the sauce the day before so after being overnight in the refrigerator it had thickened quite a bit. If you make the pancakes with freshly made huancaina, you will most likely need to reduce the quantity of milk used in the pancake batter.

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…so let’s get to how to make Pancakes Huancaina – Spicy Cheese Savory Pancakes for Bread Bakers

IN THE MAKING – HOW TO MAKE PANCAKES HUANCAINA
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If you prefer a savory breakfast, these pancakes are the way to go!

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I used tomatoes, but you can also garnish with some chopped avocados, if you prefer.

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Pancakes Huancaina - Spicy Cheese Savory Pancakes
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Pancakes Huancaina – Spicy Cheese Savory Pancakes for Bread Bakers

Pancakes Huancaina - Spicy Cheese Savory Pancakes for Bread Bakers are made with a classic sauce from Peruvian cuisine. Salsa Huancaina which is so easy to put together with queso fresco. Savory Pancakes for Breakfast!
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Breakfast
Cuisine: Peruvian
Servings: 22

Ingredients

  • 1 cup chilled salsa huancaina
  • 1 egg
  • 1 cup masa harina
  • 1 cup all purpose flour
  • 1 tablespoon baking powder
  • a large pinch of salt
  • 2 3/4 cups milk
  • Garnish Ingredients:
  • chopped tomatoes
  • chopped avocados optional
  • crumbled queso fresco

Instructions

  • In a large bowl, combine cold salsa huancaina and the egg. Whisk until well blended.
  • Add masa, flour, baking powder and salt.
  • Add 1 cup of the milk and whisk until well blended.
  • Continue to add more milk as needed, until pancake consistency is achieved. SEE NOTE
  • Heat a skillet and spray with non stick spray or brush with a little butter.
  • Using a 1/4 cup of batter for each pancake, fry pancakes until golden brown on both sides, 2-3 minutes on each side.
  • Serve with more salsa huancaina drizzled on top.
  • Garnish with chopped tomatoes or avocado and crumbled queso fresco.

Notes

If your salsa huancaina is freshly made, you may need to use a little less milk as the salsa will be thinner than one that has been chilled in the refrigerator.
Did you try this recipe? Leave a comment below.Please follow me on Instagram @chefmireille or tag me #chefmireille with your pics! I'd love to share them!
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Are you as much of a cheese fanatic as I? Then make sure to check out the other Cheese Breads the Bread Bakers whipped up this month!

BreadBakers

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient.

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About Chef Mireille

CHEF MIREILLE - AUTHOR, RECIPE DEVELOPER AND PHOTOGRAPHER FOR Global Kitchen Travels
***
Chef Mireille is a NYC based freelance chef instructor and food photographer. Due to her very diverse family background, she was able to travel and learn about global cultures and flavors from a young age. Her passion for culture, cooking, history and education had made her an expert on developing traditional globally inspired recipes & delicious fusion cuisine.
Her extensive travel history provides a plethora of background information and Travel Tips!

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Comments

  1. Kalyani

    that sauce is so new to me , Mir ! but trust you to bring global cuisine to us on your blog !! the pancakes are inviting as I prefer a savoury breakfast to a sweet one … !

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