Jalapeño Bacon Corn Pancakes
These Jalapeño Bacon Corn Pancakes are exactly what your bottle of maple syrup has been waiting for. Yes, even with eggs on top.
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Makes: 4 servings
Ingredients
- 1 cup all-purpose flour
- 1 cup cornmeal
- 2 Tbsp granulated sugar
- 1 ¼ Tbsp baking powder
- ½ tsp salt
- 6 large eggs, divided
- 2 cups buttermilk
- 1 jalapeño pepper, finely chopped
- 4 scallions, chopped
- 1 cup corn kernels (fresh from cob or frozen and thawed)
- 5 slices bacon, cooked crispy and crumbled
- Maple syrup
Instructions
- Whisk flour, cornmeal, sugar, baking powder, and salt in a medium bowl.
- In a large bowl, whisk together two eggs and buttermilk until just combined. Then stir in the chopped jalapeño, scallions (reserve a small amount for topping pancakes), and corn kernels.
- Add the dry ingredients to the milk mixture, whisking until just combined. Fold in crumbled bacon, reserving a small amount for topping pancakes.
- Heat a griddle or large skillet and lightly spray it with oil or brush with butter. Ladle about ¼ cup of batter onto the griddle for each pancake. Let pancakes cook until bubbles form before flipping and cooking until golden brown on the other side. Continue with all the batter, keeping cooked pancakes in a warmed oven.
- While pancakes are cooking, fry remaining 4 eggs sunny-side up in a lightly oiled frying pan.
- Serve pancakes in stacks, topped with an egg, drizzled with maple syrup, and sprinkled with extra crumbled bacon and scallions.
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