Char peppers over an open flame, turning often, until skin is black and they are almost soft. Wrap peppers in a few paper towels and then in a kitchen towel. Let steam in the towel for at least 15 minutes.

While peppers rest, heat 1 tablespoon olive oil in a saucepan over medium-high heat. Add onions, garlic, and a big pinch of salt; saute until onions turn translucent, 3 to 4 minutes. Stir in marinara sauce, chicken broth, chili powder, oregano, pepper, salt, cayenne, cumin, and cinnamon; bring to a simmer. Reduce heat to medium-low and simmer, stirring occasionally, for 30 minutes. Add more chicken broth for a thinner sauce if desired. Taste and adjust seasonings if needed. Keep warm until needed.

Remove the charred skin and seedpods from the peppers and rinse out the loose seeds. Slice the pepper into 1/4-inch strips.

Crack 2 whole eggs into one bowl, then separate 3 more eggs (whites in another bowl, yolks in the first bowl). Whisk yolks and whole eggs with salt until light and airy, then gradually whisk in flour and set aside. Whisk whites into soft peaks, then gently fold into yolk mixture for a light batter.

Heat 1 teaspoon of olive oil over medium heat. For each pancake, add 1/8 of the batter, followed by a layer of pepper strips and cheese cubes. Spread another 1/8 of the batter on top to cover the peppers and cheese. Cover and cook until golden on both sides, roughly 3 to 4 minutes per side.