Jalape?orn Pancakes
Servings: 14
Ingredients:
-
1-1/4 cups (300 mL) all-purpose flour
1 tbsp (15 mL) each granulated sugar and baking powder
1/2 tsp (2 mL) salt
1/2 cup (125 mL) cornmeal
1 egg
1-1/2 cups (375 mL) milk
1/4 cup (50 mL) melted butter or vegetable oil
1 cup (250 mL) frozen corn kernels
2/3 cup (150 mL) shredded old cheddar cheese
1 tbsp (15 mL) finely chopped pickled or fresh jalape?epper
Toppings:
sour_cream
Salsa
Preparation:
In large bowl, whisk together flour, sugar, baking powder, salt and cornmeal.
In separate bowl, beat together egg, milk and melted butter or vegetable oil; add to dry ingredients and mix just until lumpy. Add corn kernels, cheese and jalape?epper; mix just until incorporated.
Heat nonstick skillet over medium heat; brush with vegetable oil. Pour in batter by 1/4 cupfuls (50 mL) for each pancake, spreading with spatula if necessary. Cook for 1-1/2 to 2-1/2 minutes or until underside is golden and bubbles break on top. Turn and cook for 1 to 2 minutes or until underside is golden. Serve hot with sour cream and salsa.
Tags:
Breakfast and Brunch; Vegetables; Eggs; Grains; Cheese/Other Dairy; Skillet;
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