Savory Pancakes



  • 1 tablespoon unsalted butter
  • 1 1/2 cups fresh corn kernels (from about 2 ears of corn)
  • 1 to 2 red or green jalapeño peppers, stemmed, seeded, and minced
  • 8 scallions, thinly sliced
  • Kosher salt and freshly ground black pepper
  • 1 cup fine yellow cornmeal
  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 2 tablespoons honey, plus more for serving
  • 2 eggs
  • 1 1/4 cup cultured buttermilk
  • 2 tablespoons vegetable oil, plus more for oiling pan or griddle
  • 4 ounces cheddar cheese, grated
  • 1/3 cup of Cholula® Green Pepper Hot Sauce
  • 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.