Elote-Jalapeño Cornbread Pancakes
  • Cooking Time: 35 min
  • Servings: 4-5
  • Preparation Time: 10 mins
  • 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)
  1. 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
  2. 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
  3. Serve immediately, garnished with honey and butter if desired
  4. Enjoy!
This is as good as it sounds! An exciting but simple breakfast option to spice up any weekend