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.
  • Level: Easy
  • Total: 25 min
  • Prep: 5 min
  • Cook: 20 min
  • Yield: 12 griddle cakes
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Ingredients

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

Directions

  1. 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. 
  2. 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. 
  3. 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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