Simply place all the sauce ingredients in a small bowl and whisk with a fork until completely combine. Creamy Sriracha sauce is done! (Note: Use 2 Tbsps Sriracha for a less spicy sauce, and 3 Tbsps Sriracha for a more spicy sauce.)

Combine the dry ingredients

To a large mixing bowl, add the flour, cornmeal, baking powder, brown sugar, and salt. Whisk until well combined.

If you haven’t already, now is the time to chop the veggies and grate the cheese.

Now add the oil, milk, and egg to the bowl with the dry ingredients. Whisk until just incorporated.

Finally, add all the veggies, cheese, and Soyrizo to the batter. Stir until everything is incorporated and evenly distributed throughout the batter, but don’t overmix!.

In a medium or large skillet, heat about 3 Tbsp of olive oil over medium-high heat until the oil is hot, about 1 minute.

I find the pancakes cook the best when each pancake is made with 1 heaping Tbsp of batter. In my medium-sized non-stick skillet, I fry 3-4 pancakes at a time.

The batter should sizzle as it hits the pan. If it doesn’t, the pan isn’t hot enough, and you’ll need to fry the pancakes a little longer on each side.

Fry the pancakes for 2-4 minutes, until the side facing the pan turns golden brown.

Flip, and fry the other size of each pancake for 2-4 minutes, until golden brown.

Keep an eye on your heat and oil level. Add more olive oil if the pan gets too dry, and turn the heat down to medium if the pancakes are frying too quickly or burning.

Place the pancakes on a paper-towel-covered-plate to help remove excess oil.

Repeat the process until you’ve use all the batter.

Enjoy!