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Recipe

Cheddar-Jalapeño Corn Pancakes

photo: Scott Phillips

Yield: 10 to 12 3-/12-inch pancakes

Servings: 4 to 6

Reminiscent of cornbread, these pancakes are powerhouses of flavor: They’ve got smoky bacon, rich cheddar, and spicy chiles, offset by cool avocado, bright lime, and fresh cilantro. You can substitute poblanos or other fresh chiles for the jalapeños, if you like.

Ingredients

  • 8 oz. thick-cut, applewood smoked bacon (about 6 slices)
  • 4-1/2 oz. (1 scant cup) stone ground cornmeal, preferably Indian Head
  • 2-1/4 oz. (1/2 cup) all-purpose flour
  • 1 tsp. baking powder
  • Kosher salt
  • 1 cup well-shaken buttermilk
  • 1 large egg
  • 1/2 cup grated extra-sharp cheddar cheese
  • 2 medium scallions, thinly sliced (both green and white parts)
  • 1 large jalapeño, minced
  • 1 large avocado, cut into 1/2-inch dice
  • 1/2  cup sour cream (optional)
  • 1/4 cup cilantro leaves
  • Lime wedges, for serving

Nutritional Information

      Nutritional Sample Size based on 6 servings
      Calories (kcal) : 350
      Fat Calories (kcal): 180
      Fat (g): 19
      Saturated Fat (g): 7
      Polyunsaturated Fat (g): 8
      Monounsaturated Fat (g): 2
      Cholesterol (mg): 65
      Sodium (mg): 520
      Carbohydrates (g): 31
      Fiber (g): 4
      Protein (g): 13

Preparation

  • Position a rack in the center of the oven, put a baking sheet on the rack, and heat the oven to 200°F.
  • On a griddle or in a 12-inch nonstick skillet, cook the bacon over medium high heat until crisp, 8 to 9 minutes, turning occasionally. Transfer to a paper towel–lined plate and let cool. Reserve the bacon fat. When the bacon is cool to the touch, finely chop or crumble it by hand.
  • In a medium bowl, whisk together the cornmeal, flour, baking powder, and 1/2  tsp. salt. In another medium bowl, whisk together the buttermilk, egg, cheese, scallions, jalapeño, and 2 Tbs. water. Gently whisk the wet ingredients into the dry until just combined. The batter will be very thick.
  • Let the batter rest while you heat the griddle or nonstick skillet over medium heat. Lightly oil the griddle with the reserved bacon fat. Working in batches, pour 2 Tbs. of the batter onto the griddle for each pancake, spacing them about 1 inch apart and gently spreading them with the back of a spoon or silicone spatula to a 3-1/2-inch diameter. Let cook undisturbed until bubbles rise to the surface and the edges look dry, about 2 minutes. Check the underside of each pancake to make sure it’s nicely browned, then flip. Cook until the second side is nicely browned, 1 to 2 minutes more. Transfer the pancakes to the baking sheet and keep warm in the oven while you repeat with the remaining batter.
  • Serve the pancakes topped with the diced avocado, crumbled bacon, a dollop of sour cream (if using), and the cilantro. Serve lime wedges on the side.

Tip

Leftover pancakes will keep, sealed in freezer bags, for up to 2 days in the refrigerator and up to 1 month in the freezer. Defrost in the refrigerator overnight and reheat in a 350°F oven for 5 minutes.

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