Seven Layer Dip Cornmeal Pancakes recipes

Seven Layer Dip Cornmeal Pancakes recipes

recipe image
Cornmeal pancakes topped with seven layer dip including refried beans, pico de gallo, cheese, guacamole and sour cream, olives and green onions.


  • 1 batch cornmeal pancakes, warm (see below)
  • 1 cup refried beans, warm
  • 1/2 cup guacamole
  • 1 cup pico de gallo
  • 1 cup lettuce
  • 1 cup cheese such as jack and cheddar, shredded
  • 1/2 cup sour cream
  • 1/2 cup sliced black olives, drained
  • 4 green onions, sliced
  • 3/4 cup all purpose flour
  • 1/2 cup cornmeal
  • 1 teaspoons baking powder
  • 1 teaspoons baking soda
  • 2 tablespoons sugar
  • 1/4 teaspoon salt
  • 1 cup buttermilk
  • 2 eggs
  • 2 tablespoons unsalted butter, melted


  1. Spread the refried beans on the pancakes, sprinkle on the pico de gallo, lettuce and cheese, throw on a dollop of guacamole and sour cream and garnish with black olives and green onions.
  2. Mix the flour, cornmeal, baking powder, baking soda, sugar and salt in a large bowl.
  3. Mix the buttermilk, eggs and butter in another bowl.
  4. Mix the wet and dry ingredients making sure to not over mix.
  5. Heat a pan and melt a touch of butter in it.
  6. Pour 1/4 cup of the mixture into the pan and heat until the surface starts to bubble and the bottom is golden brown, about 2-3 minutes.
  7. Flip the pancake and cook the other side until the bottom is golden brown, about 1-2 minutes.

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