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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 10 |
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Pancakes filled with cheddar cheese chunks, crispy bacon and roasted green chiles. Just a drizzle of maple syrup over the top adds a sticky sweetness, or a swirl of salsa and dollop of sour cream if you prefer more zip. From Serious Eats Ingredients:
3/4 cup unbleached all purpose flour |
3/4 cup yellow cornmeal |
2 tablespoons sugar |
3/4 teaspoon baking powder |
1 3/4 teaspoons baking soda |
1/2 teaspoon salt |
1 1/4 cups buttermilk |
2 large eggs |
3 tablespoons unsalted butter, melted, cooled |
canola oil or cooking spray |
6 slices cooked bacon, crumbled |
1 (7 ounce) can green chili peppers |
2 scallions, chopped |
2 -3 jalapenos, finely chopped |
4 ounces cheddar cheese, sliced |
Directions:
1. Sift flour, cornmeal, sugar, baking powder, baking soda and salt into large bowl.
2. In a medium bowl, whisk buttermilk, eggs and melted butter.
3. Add buttermilk mixture to dry ingredients and whisk until blended and smooth. (Note: Be careful not to overmix.).
4. Lightly coat bottom of nonstick large skillet with cooking spray or oil. Heat over medium heat. Working in batches, pour 1/4 cup batter into skillet.
5. Working quickly, distribute a small amount of bacon, green chiles, scallions, jalapeños and cheddar cheese throughout the cooking pancake.
6. Once the bottom of the pancake is golden, after about 1 1/2 minutes, turn pancakes and cook until second sides are golden, about 30 seconds to 1 minute.
7. Repeat with remaining batter and remaining pancake filling until done.
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