Jalapeno Cheddar Cornbread Pancakes with Roasted Blueberry Honey Syrup

These pancakes are definitely sweet, but not so much so that they limit themselves to breakfast. They are also savory, with the summertime freshness of the corn and jalapenos shining through. Let's be clear though, these are totally a full on meal.

👥 12 Servings⏱️ Prep & Cook: 35 min⏳ Prep: 10 min🔥 Cook: 25 min👤 Tieghan Gerard📖 halfbakedharvest

View Original Recipe

Share this recipe

🥘 Ingredients

Check off ingredients as you prepare them:

🍳 Cookware

●oven
●baking sheet
●knife
●bowl
●mixing bowl
●pot
●sauce pot
●skillet

📝 Preparation Steps

Preheat oven to 350 degrees F.

Line a baking sheet with parchment paper and spread the blueberries on the baking sheet. Roast for ⏱️ 10-15 minutes, or until berries start to burst. Remove from oven.

While the blueberries roast, char the corn over on open flame or under the broiler set on high. Char the corn until somewhat-blackened but not completely burnt, about ⏱️ 1 minute per side and ⏱️ 5-6 minutes total. It will crackle and pop, this is normal. Remove corn from heat, and when cool enough to handle, shave off kernels using a large knife.

In a medium size mixing bowl add the cornmeal, flour, baking powder and salt. Add the honey, egg, buttermilk and canola oil. Fold in the corn kernels, chopped jalapeño and cheddar cheese. Set aside.

baking powder2 teaspoonshoney2 tablespoonscup honey1/2egg1buttermilk1 cupbutter1 tablespooncanola oil2 tablespoonsjalapeño (seeded and chopped)1

In a small sauce pot add the honey and water. Bring to a boil and then reduce to a simmer. Add the butter and stir to melt. Once the blueberries are done roasting add them to the syrup. Stir to combine and boil ⏱️ 2 minutes. Remove from the heat and set aside to cool.

honey2 tablespoonscup honey1/2water1 tablespoonbuttermilk1 cupbutter1 tablespoon

Heat a skillet over medium heat. Using a 1/3 cup measure, spoon batter into rounds and cook until bubbles form on top – about ⏱️ 2-3 minutes. Flip and cook for a minute or two more. Repeat with remaining batter. Serve hot with the roasted blueberry syrup.

Nutrition Facts

calories

201 kcal

fat Content

6 g

serving Size

1 serving

fiber Content

1 g

sugar Content

20 g

sodium Content

163 mg

protein Content

4 g

cholesterol Content

23 mg

carbohydrate Content

31 g

saturated Fat Content

2 g

Reviews & Ratings

Share your thoughts and feedback about this recipe

Write a Review

Community Feedback

0 Reviews

Loading reviews...