1
On high heat add corn, jalapeno, and half of the scallions. Cook for 1 minute while stirring and remove mixture from heat.
2
In a large bowl, combine cornmeal, flour, baking powder, baking soda, honey, Cholula Green Pepper, eggs, buttermilk, 1 teaspoon of salt, 2 tablespoons of oil and half of the remaining scallions, and stir until there are not dry spots. The flour should be lumpy.
3
Fold grated cheese into batter, distributing evenly.
4
Heat a griddle or cast iron skillet over medium-low heat for 5 minutes. Using a paper towel, spread a small amount of oil over the cooking surface. Ladle batter onto griddle in even circles, in your desired size. We recommend ¼ to ½ a cup per pancake.
5
Cook for about 2 minutes, until the edges of the pancakes begin to set and the batter is bubbling. Flip the pancakes, and cook until golden brown, about another 2 minutes. Warm in oven while you finish the rest of the batch
6
Serve with eggs, and add desired amount of Cholula Green Pepper to finish.
