Jalapeno and Cheddar Corn Pancakes with Bacon aka Jalapeno Popper Pancakes
Ingredients
- 2 cups flour (rice flour for gluten-free)
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 tablespoons honey
- 2 cups buttermilk
- 2 eggs, lightly beaten
- 4 tablespoons butter, melted
- 1/2 cup jalapenos, thinly sliced or diced
- 1/2 cup corn (fresh or frozen)
- 1/2 cup cheddar cheese, cubed or shredded
- 1/2 cup bacon, cooked and crumbled (omit for vegetarian)
- 2 green onions, sliced
Instructions
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