Chile Relleno Hotcakes

Roast the peppers over an open flame, turning frequently until their skin is completely blackened and they're almost tender. Wrap the peppers in a few paper towels, followed by a kitchen towel, allowing them to release steam for at least 15 minutes.

While the peppers are resting, heat 1 tablespoon of olive oil in a saucepan over medium-high heat. Add sliced onions and minced garlic, sprinkling a small amount of salt; sauté until the onions become translucent, taking around 3 to 4 minutes. Stir in marinara sauce, 1 1/4 cups of chicken broth, a generous amount of chili powder, dried oregano, ground pepper, additional salt, cayenne pepper, ground cumin, and cinnamon; bring the mixture to a gentle simmer. Reduce heat to medium-low and let it simmer, stirring occasionally, for 30 minutes. Add more chicken broth if you prefer a thinner sauce. Taste and adjust the seasonings as needed, keeping it warm until required.

Remove the charred skin and seedpods from the peppers and rinse out any loose seeds. Slice the pepper into thin strips, approximately 1/4 inch in thickness.

In a separate bowl, whisk together 2 whole eggs and their yolks until light and airy. Add a pinch of salt to the mixture, followed by gradually whisking in flour until well combined. Set aside for a few minutes.

Using another bowl, whip the egg whites into soft peaks before gently folding them into the yolk mixture. The batter should be light and airy, with a delicate texture.

Heat 1 teaspoon of olive oil over medium heat in a pan. Using a pepper-shaped or round-shaped mold, create a layer of the batter about 1/4 inch thick. Use around 1/8 of the batter for each pancake.

Cover the surface with sliced pepper and cheese cubes, followed by spooning and spreading another 1/8 of the batter over the top to cover as much of the peppers and cheese as possible. Make sure to reach the edges.

Cover the pan and cook until the bottom is golden brown, taking around 3 to 4 minutes. Flip over and cover again until the second side is golden brown, or until the batter is cooked through and the cheese inside has melted, another 3 to 4 minutes.

Ladle the sauce onto a plate or into a shallow bowl and top it with a chile relleno pancake.