Corn Jalapeno Pancakes with Tomato Salsa
Brighten up your breakfast or brunch spread with these irresistibly savory Corn Jalapeno Pancakes with Tomato Salsa! Packed with the sweetness of fresh corn kernels, the gentle heat of jalapeno peppers, and the richness of melted cheddar cheese, these pancakes deliver a bold flavor punch in every bite. The batter, made with a mix of all-purpose flour and cornmeal, creates a light yet hearty pancake that pairs beautifully with the zesty freshness of homemade tomato salsa. Perfectly golden and slightly crispy on the edges, these pancakes are easy to prepare and ready in just 35 minutes. Serve them as a unique twist on a savory brunch option or as a fun appetizer for gatherings. Don't forget to bring the salsa for that extra pop of flavor!
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Recipe Information
Ingredients
- 1 cup All-purpose flour
- 0.5 cup Cornmeal
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 1 large Egg
- 1 cup Milk
- 2 tablespoons Unsalted butter (melted)
- 1 cup Sweet corn kernels (fresh or frozen, thawed)
- 1 medium Jalapeno pepper (finely chopped)
- 0.5 cup Cheddar cheese (shredded)
- 2 medium Tomatoes (diced for salsa)
- 0.25 cup Red onion (finely chopped for salsa)
- 2 tablespoons Cilantro (chopped for salsa)
- 1 tablespoon Lime juice
- 2 tablespoons Olive oil (for frying)
- 0.25 teaspoon Salt (for salsa)
Instructions
In a large mixing bowl, combine the all-purpose flour, cornmeal, baking powder, and salt. Mix well.
In a separate bowl, whisk together the egg, milk, and melted butter.
Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; the batter should be slightly lumpy.
Fold in the sweet corn kernels, chopped jalapeno, and shredded cheddar cheese. Set the batter aside to rest for 5 minutes.
While the batter rests, prepare the tomato salsa. In a small bowl, mix the diced tomatoes, red onion, cilantro, lime juice, and 1/4 teaspoon salt. Stir well and set aside.
Heat a non-stick skillet or griddle over medium heat. Lightly grease with olive oil.
Scoop about 1/4 cup of pancake batter onto the skillet for each pancake. Use the back of a spoon to spread the batter slightly into a round shape.
Cook the pancakes for 2-3 minutes on one side, or until bubbles form on the surface and the edges start to look set. Flip and cook for another 2 minutes, or until golden brown.
Remove cooked pancakes from the skillet and keep warm. Repeat with the remaining batter, greasing the skillet as needed.
Serve the warm corn jalapeno pancakes topped with the fresh tomato salsa. Enjoy immediately!
Nutrition Facts
Calories |
1916 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.8 g | 114% | |
| Saturated Fat | 36.6 g | 183% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 364 mg | 121% | |
| Sodium | 2793 mg | 121% | |
| Total Carbohydrate | 236.5 g | 86% | |
| Dietary Fiber | 18.4 g | 66% | |
| Total Sugars | 30.7 g | ||
| Protein | 56.5 g | 113% | |
| Vitamin D | 4.3 mcg | 22% | |
| Calcium | 785 mg | 60% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 1702 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
