Jalapeno Cheddar Cornbread Pancakes with Roasted Blueberry Honey Syrup
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Savory-sweet cornmeal pancakes studded with jalapeño and cheddar, topped with roasted blueberry honey syrup. These work for breakfast, lunch, or dinner and balance sweet and savory flavors.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 1 small ear corn (husk removed)
- 1/2 cup cornmeal
- 1/2 cup whole wheat pastry flour or all purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 tablespoons honey
- 1 egg
- 1 cup buttermilk
- 2 tablespoons canola oil
- 1 jalapeño (seeded and chopped)
- 1/2 - 3/4 cups shredded sharp cheddar cheese
- 1 pint blueberries
- 1/2 cup honey
- 1 tablespoon water
- 1 tablespoon butter
At a glance
PER SERVING · TIME 35M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 25m
- Sodium
- 152mg
- Total sugar
- 19g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 106mg
- Calcium
- 64mg
- Iron
- 0.67mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 152MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.