Best Savory Bacon Cheddar Pancakes With Corn And JalapeÃo Recipes
JALAPENO AND CHEDDAR CORN PANCAKES WITH BACON (AKA JALAPENO POPPER PANCAKES)
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
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
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
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
JALAPEñO-CHEDDAR CORNMEAL PANCAKES
Experiment with something different when you make our Jalapeño-Cheddar Cornmeal Pancakes. Topped with a spicy cream cheese spread, Jalapeño-Cheddar Cornmeal Pancakes pack a whole bunch of Tex-Mex flavor into a whole new dish. Try serving Jalapeño-Cheddar Cornmeal Pancakes at your breakfast table.
Provided by My Food and Family
Categories Pancakes
Time 20m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Combine first 3 ingredients in large bowl.
- Whisk eggs, milk and 1/4 cup sour cream until blended. Add to flour mixture; stir just until blended. Stir in cheddar and peppers.
- Ladle batter onto hot griddle or into hot skillet sprayed with cooking spray, using 1/4 cup batter for each pancake; cook until bubbles form on tops, then turn to brown other sides. Meanwhile, mix cream cheese spread and remaining sour cream until blended.
- Serve pancakes topped with cream cheese mixture.
Nutrition Facts : Calories 310, Fat 17 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 110 mg, Sodium 320 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 13 g
BACON AND CHEDDAR CORNMEAL PANCAKES
This recipe takes my grandmother's corn cake recipe and adds two of my favorite ingredients--Cheddar and crisp bacon--for an incredible breakfast taste extravaganza.
Provided by John Ater
Categories Breakfast and Brunch
Time 30m
Yield 16
Number Of Ingredients 12
Steps:
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until crisp, 10 to 12 minutes. Drain bacon slices on paper towels. Crumble when cool enough to handle.
- While the bacon is cooking, whisk flour, cornmeal, sugar, salt, and baking soda together in a large bowl.
- Whisk milk, oil, yogurt, and eggs together in another bowl. Add to the dry ingredients and whisk until just combined.
- Heat a griddle over medium heat to 350 degrees F (175 degrees C). Pour 1/4 cupfuls of batter onto the hot griddle to form 4-inch rounds; sprinkle about 1 tablespoon Cheddar and 1 tablespoon crumbled bacon onto each pancake. Cook until golden, about 1 to 2 minutes per side. Repeat to make remaining pancakes.
- Serve with remaining Cheddar and syrup.
Nutrition Facts : Calories 262.1 calories, Carbohydrate 24.6 g, Cholesterol 51 mg, Fat 13.5 g, Fiber 0.6 g, Protein 10.4 g, SaturatedFat 5.4 g, Sodium 552.4 mg, Sugar 11 g
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