I wanted to use up some of the jalapeños I grilled the other day in this morning’s breakfast. What came to mind was cornbread. I rarely make cornbread without including jalapeño as an ingredient; the two go so well together. Rather than make cornbread or muffins I decided on pancakes.
The ingredients in the corn cakes were:
- yellow whole grain cornmeal
- grilled jalapeños (fresh would have worked just as well)
- spring onion
- roasted and coarsely ground cumin seed
- baking powder
- shredded cheddar cheese
- olive oil
The savory pancakes were cooked in a skillet greased with olive oil.
I enjoyed my corn cakes drizzled with honey.