Today I am taking down my Christmas tree and officially beginning the part of winter without holiday lights. To perk up, I made this breakfast inspired by our mornings at Casa Castellana B&B in San Juan, Puerto Rico. The hostess would put out a spread of tropical fruits like mango, papaya and guava, and mild cheeses at a breakfast bar then present us with an entree at the rooftop table, sometimes pancakes or baked eggs in a spicy sauce. The combination of guava and cheese is ubiquitous in Puerto Rico, found in little turnovers at any bakery and particularly delicious when studding a fluffy sour cream pancake. Enjoy! —Emily | Cinnamon&Citrus
mozzarella cheese, low moisture, cut into a dice (you may shred if you prefer but I like the pockets of cheese created with the dice)
guava paste, diced as you do the mozzarella
butter, melted, plus more to cook the pancakes on the griddle
In This Recipe
Preheat the oven to 200F.
In a large mixing bowl, thoroughly combine the dry ingredients (flour through salt). Add the cheese and guava paste cubes - you will want to "piece in" the guava cubes to get each one coated with flour to avoid ending up with one large clump of guava paste.
In a medium mixing bowl, beat the egg and add the milk, sour cream and butter and whisk well to combine. Add the wet ingredients to the dry ingredients and stir just to combine. Do not overmix, some lumps are OK.
Add a small pat of butter to a griddle pan on the stove over medium high heat for the first batch, and turn down to medium heat for subsequent batches. Scoop a scant 1/4 cup for each pancake into the griddle, leaving space between for a small amount of spread. Cook on the first side until bubbles start to come up to the surface of the pancake, then flip and cook another 1-2 minutes on the second side. Add a bit of butter back to the skillet before each new batch. Between batches, keep the earlier pancakes warm on a baking tray in the low temperature oven.