Jalapeño-Cornmeal Pancakes

By MarieR

Drenched in honey, these cheesy cornmeal flapjacks make a filling supper when paired with a generous helping of skillet-crisp bacon. Not a fan of spicy foods? Replace the jalapeno with pieces of crumbled cooked bacon for a milder option.
Taste of the South Magazine

Ingredients

• 1 cup self-rising cornmeal
• 1 cup self-rising flour
• 1 cup shredded sharp white Cheddar cheese
• 1 teaspoon sugar
• 3 ⁄4 teaspoon kosher salt
• 1 cup whole buttermilk
• 1 ⁄4 cup bacon drippings, melted
• 2 large eggs, lightly beaten
• 2 fresh jalapeño peppers, thinly sliced
• Butter, honey, and bacon, to serve
• Garnish: charred jalapeño halves

Details

Servings 1
Adapted from tasteofthesouthmagazine.com

Preparation

Step 1

In a large bowl, stir together cornmeal, flour, cheese, sugar, and salt. Stir in buttermilk, bacon drippings, and eggs just until combined.
Heat a large cast-iron griddle over medium heat; spray with cooking spray. For each pancake, pour 1⁄4 cup batter onto prepared pan, spacing 1 inch apart. Top batter with jalapeño slices. Cook until bubbles appear on surface and bottoms are golden brown, 2 to 3 minutes. Turn pancakes; cook until bottoms are golden brown, 2 to 3 minutes more. Serve with butter, honey, and bacon. Garnish with jalapeño, if desired.