Savory Bacon Cheddar Pancakes With Corn and Jalapeño Recipe
Ingredients
- 1 tablespoon unsalted butter
- 4 ounces bacon, cut into fine dice
- 1 1/2 cups fresh corn kernels (from about 2 ears of corn)
- 1 to 2 red or green jalapeño peppers, stemmed, seeded, and minced
- 8 scallions, thinly sliced (divided)
- Kosher salt and freshly ground black pepper
- 1 cup (about 5 ounces) fine yellow cornmeal
- 1 cup (about 5 ounces) all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 2 tablespoons honey, plus more for serving
- 2 eggs
- 10 ounces (about 1 1/4 cup) cultured buttermilk
- 2 tablespoons vegetable oil, plus more for oiling pan or griddle
- 4 ounces cheddar cheese, cut into 1/4-inch cubes
Instructions
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