Jalapeño-Cheddar Cornmeal Pancakes
Jalapeño-Cheddar Cornmeal Pancakes
20 Min(s)
20 Min(s) Prep
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.
What You Need
Select All
6 servings
Original recipe yields 6 servings
3/4 cup flour
3/4 cup cornmeal
1 tsp. baking powder
2 eggs
1 cup milk
1/2 cup sour cream, divided
1/2 fresh jalapeño pepper, seeded, chopped
Let's Make It
1
Combine first 3 ingredients in large bowl.
2
Whisk eggs, milk and 1/4 cup sour cream until blended. Add to flour mixture; stir just until blended. Stir in cheddar and peppers.
3
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.
4
Serve pancakes topped with cream cheese mixture.
Kitchen Tips
Tip 1
Special Extra
Sprinkle with thin green onion slices before serving.
Tip 2
Mindful Eating
Engage in mindfulness and slowly savor the flavor of these savory panckakes with a present mind.
Nutrition
Calories
310
Calories From Fat
0
% Daily Value*
Total Fat 17g
22%
Saturated Fat 10g
50%
Trans Fat 0g
Cholesterol 110mg
37%
Sodium 320mg
14%
Total Carbohydrates 27g
10%
Dietary Fiber 3g
11%
Sugars 3g
6%
Protein 13g
26%
Vitamin A
10%
Vitamin C
2%
Calcium
6%
Iron
8%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
6 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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