These lovely pancakes are perfect for those who enjoy a marriage of sweet and savory, with a little twist of spicy jalapeño thrown in. While they get a hint of sweetness from the cornmeal, they can still be eaten with the usual syrupy toppings and even honey. They are also wonderful paired with breakfast chili, herbed sour cream, and soft eggs.
1 cup all-purpose white flour
½ cup coarse cornmeal
½ cup masa or corn flour
2 tablespoons sugar
1 tablespoon baking powder
½ teaspoon salt
½ cup grated white Cheddar
3 tablespoons jalapeño, minced
1 cup milk
2 eggs
3 tablespoons butter, melted
About 2 tablespoons neutral oil for the griddle
In a medium-sized bowl, combine the dry ingredients, then add the grated cheese and minced jalapeño, tossing lightly to coat the additions. In a large measuring cup or bowl, whisk together the milk and eggs, followed by the melted butter.
Pour the wet ingredients into the dry, and fold with a rubber spatula just until combined. If you have time, let the mixture rest for 15 minutes, to fully hydrate the cornmeal.
Preheat a nonstick griddle, frying pan or cast iron skillet over medium heat. Grease the pan with a small amount of the neutral oil, swirling to coat.
When the pan is hot, spoon or ladle a small amount of batter onto the griddle and cook until golden brown and set on the bottom, 2 to 3 minutes, or until bubbles appear. Then flip and cook on the second side for 2 minutes more, until browned on the second side.
Adjust the heat on the griddle, then cook the remaining pancakes in batches until all the batter has been used. Makes about 8 pancakes.
About the author
Amber Turpin and Jessica Tunis live with their respective families in the green folds of the Santa Cruz Mountains. They share a love of food and writing, adventure and good company. Their collaborations on these pages are a natural extension of many good times spent together, gathered in kitchens and backyards near and far.
