Corn and Jalapeno Griddle Cakes

On the outside these look like pancakes. One bite, and you'll see they're far from ordinary. Flecked with bits of crisp corn and jalapeno[ pepper, these griddle cakes are the answer to breakfast, lunch or even dinner. We suggest using grilled or roasted corn, but thawed frozen kernels work well in a pinch.]

Total Time:
25 min
5 min
20 min

12 griddle cakes

  • 1 cup all-purpose flour
  • 1/2 cup yellow cornmeal
  • 2 teaspoons baking powder
  • 1 teaspoon sugar
  • 1/4 teaspoon salt
  • 1 1/4 cups whole or 2-percent milk
  • 1 tablespoon butter, melted, plus more for greasing the pan
  • 1 egg
  • 1 1/2 cups cooked corn kernels (from 2 small ears)
  • 1 small jalapeno pepper, seeded and chopped fine
  • In a medium bowl, whisk together the flour, cornmeal, baking powder, sugar and salt. In a small bowl or measuring cup, use a fork to lightly beat the milk, melted butter and egg. Pour the milk mixture over the flour mixture. Add the corn and jalapeno. Use a fork to stir until just mixed and there are no visible traces of flour.

  • Heat a 10-inch skillet over medium-low heat. Sprinkle a few drops of water into the skillet--if they "dance" across it, the skillet is ready. Add a pat of butter and swirl to coat. Drop scant 1/4 cupfuls of batter into the skillet, leaving 1 to 2 inches between each cake. Cook until set around the edges and air bubbles form on top, about 2 minutes. Flip and cook 1 to 2 more minutes. Serve hot.

  • Love Your Leftovers: Store remaining griddle cakes in a ziptop bag in the fridge for up to 2 days, or the freezer for up to 1 month. Heat them in a toaster (no need to thaw frozen ones) when ready to eat.

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