Spicy Cornmeal Pancakes
These spicy cornmeal pancakes are a delightful twist on traditional pancakes, featuring a blend of cornmeal and spices for a savory breakfast option. Perfectly fluffy and slightly crispy, they can be served with a variety of toppings.
This recipe is american style, breakfast, scaled for 4 servings, with 15 min prep and 20 min cook.
Prep: 15 min · Cook: 20 min · Total: 35 min · Serves: 4
Quick cooking notes
- Core ingredients include butter, milk, green onions, all-purpose flour.
- Follow all 8 steps in order for the intended texture and doneness.
- Ingredient quantities listed below are for 4 servings.
Ingredients
- 2 tbsp butter (melted)
- 1.5 cups milk
- 0.25 cup green onions (chopped)
- 1 cup all-purpose flour
- 1 large egg
- 0.5 tsp salt
- 1 cup cornmeal
- 0.5 tsp cayenne pepper
- 2 tbsp baking powder
Instructions
- In a large mixing bowl, combine the cornmeal, all-purpose flour, baking powder, salt, and cayenne pepper.
- In another bowl, whisk together the milk, egg, and melted butter until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined; do not overmix.
- Fold in the chopped green onions to the batter.
- Heat a non-stick skillet over medium heat and lightly grease it with butter or oil.
- Pour 1/4 cup of batter onto the skillet for each pancake and cook until bubbles form on the surface, about 3-4 minutes.
- Flip the pancakes and cook for an additional 2-3 minutes until golden brown.
- Serve warm with your favorite toppings.
Nutrition (per serving)
- Calories: 210
- Protein: 6 g
- Fat: 8 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Sugar: 2 g
- Sodium: 300 mg
Nutrition values are estimates based on stored ingredient totals and serving size.