Elote-Jalapeño Cornbread Pancakes
"Original recipe from the Trader Joe's blog"
Serves 4-5 | Prep Time 10 mins | Cook Time 35 minWhy I Love This Recipe
This is as good as it sounds! An exciting but simple breakfast option to spice up any weekend
Ingredients You'll Need
1 box Cornbread Mix
1 cup Lowfat Buttermilk
1 stick (1/2 cup) Unsalted Butter, melted
2 large Eggs
3 tablespoons Everything but the Elote Seasoning Blend
1 bag Fresh Jalapeños, deseeded and diced (use gloves!)
Honey (for garnish)
Salted Butter (for garnish)
Directions
In a large mixing bowl, mix together egg, melted butter, and buttermilk. Mix in cornbread mix and seasoning, stirring until moistened. Mix in diced jalapeños until combine. Do not over-mix
Preheat a large, nonstick pan or griddle over low heat. Working in batches and using about ¼ cup of batter per pancake as your measure, drop batter into preheated pan. Cook 3-4 minutes, flip pancake, and continue cooking for 2 minutes more
Serve immediately, garnished with honey and butter if desired
Enjoy!
Pairs Well With
honey, butter, and maybe a mimosa :)
