Jalape?orn Pancakes
This recipe makes 14 servings
Ingredients
- 1-1/4 cups all-purpose flour
- 1 tbsp granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 cup cornmeal
- 1 egg
- 1-1/2 cups milk
- 1/4 cup melted or vegetable oil
- 1 cup frozen corn kernels
- 2/3 cup shredded old cheddar cheese
- 1 tbsp finely chopped or fresh jalapeño peppers
- 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.
- Keywords : Brunch; Jalapeno pepper; Corn; Skillet; Eggs;
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