Savory Bacon Cheddar Pancakes With Corn And JalapeÃo Food

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JALAPENO AND CHEDDAR CORN PANCAKES WITH BACON (AKA JALAPENO POPPER PANCAKES)



Jalapeno and Cheddar Corn Pancakes with Bacon (aka Jalapeno Popper Pancakes) image

Sweet corn pancakes with spicy jalapeno and pockets of melee cheddar cheese; the perfect sweet and savoury treat for breakfast lunch or dinner!

Time 30m

Yield 4

Number Of Ingredients 13

2 cups flour (rice flour for gluten-free)
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons honey
2 cups buttermilk
2 eggs, lightly beaten
4 tablespoons butter, melted
1/2 cup jalapenos, thinly sliced or diced
1/2 cup corn (fresh or frozen)
1/2 cup cheddar cheese, cubed or shredded
1/2 cup bacon, cooked and crumbled (omit for vegetarian)
2 green onions, sliced

Steps:

  • Lightly mix everything before heating a pan over medium heat, optionally with a bit of oil or butter, add 1/4 to 1/3 cup batter and cook until bubbles start to form on the surface, about 1-2 minutes, before flipping and cooking until the bottom is lightly golden brown, about 1-2 minutes. Repeat until done.

Nutrition Facts : Nutrition Facts Calories 579, Fat 25g (Saturated 13g, Trans 0.5g), Cholesterol 139mg, Sodium 951mg, Carbs 67g (Fiber 2g, Sugars 16g), Protein 19g Nutrition by

SAVORY BACON-CHEDDAR PANCAKES WITH CORN AND JALAPEñO RECIPE



Savory Bacon-Cheddar Pancakes With Corn and Jalapeño Recipe image

Who ever said American pancakes have to be sweet? What's stopping us from savory-ing them up? That's exactly what these pancakes are. They start with a basic American-style pancake recipe, but they come stuffed with crisp bacon, sautéed corn, jalapeño peppers, scallions, and-the kicker-pockets of gooey melted cheddar cheese.

Provided by J. Kenji López-Alt

Categories     Breakfast     Brunch     Pancake

Time 30m

Yield 6

Number Of Ingredients 15

1 tablespoon unsalted butter
4 ounces bacon, cut into fine dice
1 1/2 cups fresh corn kernels (from about 2 ears of corn)
1 to 2 red or green jalapeño peppers, stemmed, seeded, and minced
8 scallions, thinly sliced (divided)
Kosher salt and freshly ground black pepper
1 cup (about 5 ounces) fine yellow cornmeal
1 cup (about 5 ounces) all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
2 tablespoons honey, plus more for serving
2 eggs
10 ounces (about 1 1/4 cup) cultured buttermilk
2 tablespoons vegetable oil, plus more for oiling pan or griddle
4 ounces cheddar cheese, cut into 1/4-inch cubes

Steps:

  • Cook undisturbed until edges of pancakes begin to set and bubbles start to break the top surface, about 1 1/2 to 2 minutes. Carefully flip the pancakes with a thin, flexible spatula and cook on second side until golden brown and completely set, about 2 minutes longer. Transfer to a wire rack set in a rimmed baking sheet in a warm oven while you cook the remaining pancakes. Serve, garnished with remaining scallions and drizzled with honey. This Recipe Appears In Make These Savory Bacon and Corn Pancakes With Cheddar and Jalapeño

Nutrition Facts : Calories 514 kcal, Carbohydrate 56 g, Cholesterol 107 mg, Fiber 4 g, Protein 21 g, SaturatedFat 8 g, Sodium 1052 mg, Sugar 11 g, Fat 24 g, ServingSize Seves 4 to 6, UnsaturatedFat 0 g

CHEDDAR-AND-SCALLION SAVORY PANCAKES



Cheddar-and-Scallion Savory Pancakes image

Keep the cooked pancakes warm on a wire rack set over a rimmed baking sheet in a 200-degree oven while making the rest.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Pancake Recipes

Time 35m

Number Of Ingredients 11

2 cups unbleached all-purpose flour
2 teaspoons sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
Kosher salt and freshly ground pepper
2 large eggs, room temperature
1 1/2 cups low-fat buttermilk, room temperature
2 tablespoons safflower oil, plus more for skillet
1 cup shredded sharp white cheddar (2 1/2 ounces)
3 scallions, thinly sliced (1/2 cup), plus more for serving
Crisp-cooked bacon and Greek yogurt, for serving

Steps:

  • Whisk together flour, sugar, baking powder, baking soda, and 1 teaspoon salt in a bowl. Add eggs, buttermilk, and oil; whisk until just moistened. (Do not overmix; a few small lumps are fine.) Fold in cheese and scallions.
  • Heat a large nonstick skillet over medium. Drizzle skillet with oil; rub with a paper towel to evenly coat. Cooking in batches, ladle 1/4 cup batter per pancake into skillet, spreading in an even circle. Cook until edges begin to set and undersides are golden, 2 to 3 minutes. Flip; cook until golden and crisp, 2 to 3 minutes more. Top with more scallions, bacon, yogurt, and pepper; serve.

CHEDDAR CORN PANCAKES



Cheddar Corn Pancakes image

These are sweet and savory and even more delicious when blanketed with warm maple syrup. The recipe is from Gail's Station House of West Redding, Connecticut and was featured on "Road Food".

Provided by blucoat

Categories     Breakfast

Time 15m

Yield 14 pancakes

Number Of Ingredients 10

1 1/4 cups all-purpose flour
1 tablespoon sugar
4 tablespoons baking powder
1 teaspoon salt
2 eggs
1 -1 1/4 cup milk
4 tablespoons butter, melted and cooled
1 (7 ounce) can corn niblets, thoroughly drained
butter (for frying)
2 cups grated cheddar cheese

Steps:

  • Mix together the flour, sugar, baking powder, and salt.
  • Beat the eggs and 1 cup of milk together. Stir in the melted butter.
  • Combine both mixtures, then add the corn niblets, stirring only enough to blend. If the mixture seems too thick to pour, add more milk.
  • Over medium-high heat, melt butter on a griddle or in a skillet. When the butter begins to sizzle, pour out pancakes 4-5 inches in diameter. Sprinkle each with about 1/8 cup of the cheese. When bubbles begin to pop on the surface of the pancake, flip and cook until the cheese is crusty and gold.
  • Serve hot with syrup.

Nutrition Facts : Calories 173.5, Fat 10.2, SaturatedFat 6.2, Cholesterol 58.3, Sodium 650.3, Carbohydrate 14.1, Fiber 0.6, Sugar 1.6, Protein 7.1

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