Savory Bacon and Cheddar Pancakes With Corn and Jalapeno


Who ever said pancakes have to be sweet? What’s stopping us from savory-ing them up? These 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.

Ingredients

  • 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


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