Description
Hearty cornmeal bacon cheddar pancakes loaded with toasted corn, green onion, and jalapeño—perfect for breakfast, bunch, lunch or breakfast-for-dinner nights.
Ingredients
Units
Scale
- 1 cup yellow cornmeal
- 1 1/4 cup buttermilk (plus more if batter is too thick)
- 2 large eggs
- 2 tablespoons melted butter
- 1 tablespoon honey (plus more to serve)
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon salt
- 1 cup sharp cheddar cheese, small cubed
- 6 slices bacon, cooked crisp and chopped
- 1 1/2 cups corn niblets, canned (drained), fresh or thawed frozen
- 6 green onions, thinly sliced
- 1 - 2 small red jalapeños, finely diced
- cooking oil for the pan
Instructions
- In a large bowl, combine cornmeal, buttermilk, eggs, honey and melted butter. Let this mixture stand for five to ten minutes.
- While your cornmeal soaks, lightly cook bacon, corn niblets, green onion, and jalapeño and reserve, off the heat.
- Now return to your batter, add flour, baking powder, baking soda and salt, right on top of your cornmeal mixture. Whisk lightly, on top to combine dry ingredients.
- Stir, do not BEAT. Stir everything together until just until combined. Do not overmix.
- Fold in cheddar cheese.
- Heat a skillet or griddle over medium-low heat, and coat lightly with cooking oil.
- Scoop about half cup of batter onto the pan. It’s a thick batter, you will have to spread it out a bit. The top with about two tablespoons of bacon, corn, mix and press lightly into the batter with the back of a spoon. Cook until bubbles form and edges look set, about 3 to 4 minutes. Flip and cook another 2 to 3 minutes until golden and cooked through.
- Reserve on a baking sheet, with a baking rack in a 300°F (165°C) oven until ready to serve to keep your pancakes crisp and warm. Serve warm with honey and a sprinkle of fresh green onion.
Notes
These pancakes are made for a full plate moment. Try serving them with:
• Soft scrambled, jammy boiled or fried eggs
• Chorizo sausage or breakfast links
• Avocado, sour cream and salsa
- Prep Time: 20 mins
- Cook Time: 30 mins
- Category: Breakfast
- Method: Frying
- Cuisine: North American
