Get ready to spice up your breakfast with these savory jalapeno and cheddar corn pancakes, topped with crispy bacon and a drizzle of maple syrup!

Ingredients

• 1 cup cornmeal
• 1 cup all-purpose flour
• 1 Tablespoon sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup buttermilk
• 2 large eggs
• 1/4 cup melted butter
• 1 cup corn kernels (fresh or frozen)
• 1 cup shredded cheddar cheese
• 1-2 Jalapeños, finely chopped (seeds removed for less heat)
• 8 slices of bacon, cooked and crumbled
• Maple syrup, for serving
• Sliced Jalapeños and green onions, for garnish

Procedure

Prepare the Batter

1. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt.
2. In a separate bowl, mix the buttermilk, eggs, and melted butter until well combined.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
4. Fold in the corn kernels, shredded cheddar cheese, and chopped jalapenos.

Cook the Pancakes

1. Heat a large skillet or griddle over medium heat and lightly grease it with butter or oil.
2. Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
3. Flip the pancakes and cook for another 2-3 minutes, until golden brown and cooked through.
4. Repeat with the remaining batter, keeping the cooked pancakes warm.

Serve the Pancakes

1. Stack the pancakes on a serving plate and top with crumbled bacon.
2. Drizzle with maple syrup and garnish with sliced Jalapeños and green onions.
3. Serve immediately and enjoy the perfect balance of spicy, savory, and sweet flavors.

Cook’s Notes

• Customize Heat: Adjust the amount of Jalapeños to your taste preference. Remove seeds for less heat.
• Make Ahead: Prepare the batter in advance and refrigerate for up to 24 hours.
• Storage: Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. Reheat in a toaster or oven.