January 23
Spicy Pancakes
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- Jalapeño Corn Cakes [View Recipe]
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Ingredients
- .25 cup flour
- 1 cup cornmeal
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 large eggs
- 1.25 cups buttermilk (divided)
- 1 tablespoon oil
- jalapeños
- chocolate chips
Instructions
We pre-heat the griddle to <temp val="375"/>.
In a large bowl, we combine the dry ingredients and mix them well with a whisk.
In a medium-sized bowl, we beat the eggs slightly with the whisk. We add 1 cup of the buttermilk and stir until combined. We add the wet ingredients to the dry mixture and stir until just combined. It is a little thick, so we gradually add more buttermilk to make it a cake-like consistency.
Using our metal ¼ cup measuring cup, we fill it a little more than halfway with batter and dump the batter onto the griddle for each pancake. For the spicy version, we immediately distribute three drained pickled jalapeños onto each cake. For those pancakes that will become chocolate chip pancakes, we distribute the chocolate chips.
When the edge of the pancakes begin to harden, after 2 minutes or so, we flip them. We cook the opposite side for another minute and serve immediately. We end up with about 16 corn cakes.
- Bacon and Bean Chili
- Bacon
The big snow yesterday turned out to be not that big at all. We stayed inside all morning anyway—more due to the cold. Even when Chris and the kids did venture outside for afternoon sledding, it was a short-lived adventure.
Since it was so cold, comfort food was most welcome for dinner. There is not much that is more comforting to our family than pancakes. We put a twist on our usual buttermilk pancakes, making them Mexican style. Despite the Mexican flavor, the kids had chocolate chips in theirs.
Our daughter seems to be getting more involved with cooking every week. She measured and combined ingredients for the pancakes. She even flipped them all by herself. She was very pleased with herself, as well she should be.