Description
Sweet Heat Cornbread Pancakes combine the comforting taste of cornbread with a hint of heat from jalapeños, creating a unique flavor experience that is fluffy and flavorful.
Ingredients
- Cornmeal: 1 cup
- All-purpose flour: 1 cup
- Sugar: 2 tablespoons
- Baking powder: 2 teaspoons
- Salt: 1/2 teaspoon
- Milk: 1 cup
- Eggs: 2 large
- Melted coconut oil: 1/4 cup
- Jalapeño: 1, finely chopped
- Corn kernels: 1/2 cup
- Diced red bell pepper: 1/2 cup
- Chopped green onions: 1/4 cup
Instructions
- Mix the dry ingredients: cornmeal, all-purpose flour, sugar, baking powder, and salt in a large bowl.
- Combine the wet ingredients: milk, eggs, melted coconut oil, and honey or maple syrup in another bowl.
- Merge the wet and dry ingredients gently until just combined.
- Add chopped jalapeño, corn kernels, diced red bell pepper, and chopped green onions to the batter.
- Cook the pancakes on a greased skillet over medium heat until bubbles form, then flip and cook until golden brown.
- Serve with honey or maple syrup and enjoy!
Notes
- Adjust the heat level by varying the amount of jalapeño.
- Let the batter rest for 5-10 minutes for fluffier pancakes.
- Use fresh ingredients for the best results.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Griddle
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 250-300
- Sugar: 5-7 grams
- Sodium: varies
- Fat: 8-10 grams
- Saturated Fat: varies
- Unsaturated Fat: varies
- Trans Fat: 0 grams
- Carbohydrates: 40-45 grams
- Fiber: varies
- Protein: 8-10 grams
- Cholesterol: varies
Keywords: Sweet Heat Cornbread Pancakes, breakfast, pancakes, cornbread, spicy pancakes