Jalapeno Cheddar Cornbread Pancakes with Roasted Blueberry Honey Syrup
These pancakes are definitely sweet, but not so much so that they limit themselves to breakfast. They are also savory, with the summertime freshness of the corn and jalapenos shining through. Let's be clear though, these are totally a full on meal.
Servings: 12 Pancakes
Roasted Blueberry Honey Syrup
- 1 pint blueberries
- 1/2 cup honey
- 1 tablespoon water
- 1 tablespoon butter
Preheat oven to 350 degrees F.
Line a baking sheet with parchment paper and spread the blueberries on the baking sheet. Roast for 10-15 minutes, or until berries start to burst. Remove from oven.
While the blueberries roast, char the corn over on open flame or under the broiler set on high. Char the corn until somewhat-blackened but not completely burnt, about 1 minute per side and 5-6 minutes total. It will crackle and pop, this is normal. Remove corn from heat, and when cool enough to handle, shave off kernels using a large knife.
In a medium size mixing bowl add the cornmeal, flour, baking powder and salt. Add the honey, egg, buttermilk and canola oil. Fold in the corn kernels, chopped jalapeño and cheddar cheese. Set aside.
In a small sauce pot add the honey and water. Bring to a boil and then reduce to a simmer. Add the butter and stir to melt. Once the blueberries are done roasting add them to the syrup. Stir to combine and boil 2 minutes. Remove from the heat and set aside to cool.
Heat a skillet over medium heat. Using a 1/3 cup measure, spoon batter into rounds and cook until bubbles form on top – about 2-3 minutes. Flip and cook for a minute or two more. Repeat with remaining batter. Serve hot with the roasted blueberry syrup.
Calories: 193kcal | Carbohydrates: 31g | Protein: 4g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 23mg | Sodium: 163mg | Potassium: 188mg | Fiber: 1g | Sugar: 20g | Vitamin A: 175IU | Vitamin C: 5.8mg | Calcium: 91mg | Iron: 0.8mg