Corn Jalapeno Pancakes with Tomato Salsa

Brighten up your breakfast or brunch spread with these irresistibly savory Corn Jalapeno Pancakes with Tomato Salsa! Packed with the sweetness of fresh corn kernels, the gentle heat of jalapeno peppers, and the richness of melted cheddar cheese, these pancakes deliver a bold flavor punch in every bite. The batter, made with a mix of all-purpose flour and cornmeal, creates a light yet hearty pancake that pairs beautifully with the zesty freshness of homemade tomato salsa. Perfectly golden and slightly crispy on the edges, these pancakes are easy to prepare and ready in just 35 minutes. Serve them as a unique twist on a savory brunch option or as a fun appetizer for gatherings. Don't forget to bring the salsa for that extra pop of flavor!

Nutriscore Rating: 65/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 cup All-purpose flour
• 0.5 cup Cornmeal
• 1 teaspoon Baking powder
• 0.5 teaspoon Salt
• 1 large Egg
• 1 cup Milk
• 2 tablespoons Unsalted butter (melted)
• 1 cup Sweet corn kernels (fresh or frozen, thawed)
• 1 medium Jalapeno pepper (finely chopped)
• 0.5 cup Cheddar cheese (shredded)
• 2 medium Tomatoes (diced for salsa)
• 0.25 cup Red onion (finely chopped for salsa)
• 2 tablespoons Cilantro (chopped for salsa)
• 1 tablespoon Lime juice
• 2 tablespoons Olive oil (for frying)
• 0.25 teaspoon Salt (for salsa)

Directions

Step 1

In a large mixing bowl, combine the all-purpose flour, cornmeal, baking powder, and salt. Mix well.

Step 2

In a separate bowl, whisk together the egg, milk, and melted butter.

Step 3

Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; the batter should be slightly lumpy.

Step 4

Fold in the sweet corn kernels, chopped jalapeno, and shredded cheddar cheese. Set the batter aside to rest for 5 minutes.

Step 5

While the batter rests, prepare the tomato salsa. In a small bowl, mix the diced tomatoes, red onion, cilantro, lime juice, and 1/4 teaspoon salt. Stir well and set aside.

Step 6

Heat a non-stick skillet or griddle over medium heat. Lightly grease with olive oil.

Step 7

Scoop about 1/4 cup of pancake batter onto the skillet for each pancake. Use the back of a spoon to spread the batter slightly into a round shape.

Step 8

Cook the pancakes for 2-3 minutes on one side, or until bubbles form on the surface and the edges start to look set. Flip and cook for another 2 minutes, or until golden brown.

Step 9

Remove cooked pancakes from the skillet and keep warm. Repeat with the remaining batter, greasing the skillet as needed.

Step 10

Serve the warm corn jalapeno pancakes topped with the fresh tomato salsa. Enjoy immediately!

Nutrition Facts

Serving size	(1025.6g)

Amount per serving	% Daily Value*
Calories	1915.9

Total Fat 88.8g	0%
Saturated Fat 36.6g	0%
Polyunsaturated Fat 2.1g
Cholesterol 363.5mg	0%
Sodium 2792.7mg	0%
Total Carbohydrate 236.5g	0%
Dietary Fiber 18.4g	0%
Total Sugars 30.7g
Protein 56.5g	0%

Vitamin D 173.1IU	0%
Calcium 785.2mg	0%
Iron 11.1mg	0%
Potassium 1701.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 40.5%

Protein: 11.5%

Carbs: 48.0%