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Elote-Jalapeño Cornbread Pancakes

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"Original recipe from the Trader Joe's blog"

Serves 4-5 | Prep Time 10 mins | Cook Time 35 min

Why 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)


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


Pairs Well With

honey, butter, and maybe a mimosa :)

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