Cheesy jalapeno corn pancakes
Tomorrow is Shrove Tuesday, aka Mardi Gras, aka Pancake Day! This time last year, we were over 4 thousand miles away from home in New Orleans – watching the Mardi Gras parades, drinking beer in the street and trying to catch as many strings of beads as we could. This year, I’ll be cuddled up at home with a fat belly, a non-alcoholic drink, and a big stack of pancakes. Both are pretty great ways to spend the day, to be honest.
I usually stick with something really simple on pancake day – just some classic British-style pancakes, served the traditional way with a squeeze of lemon juice and a sprinkling of sugar. They’re so good this way, and it’s the way 90% of British households will be eating their pancakes tomorrow – if you’ve never tried them like this, you must! But I thought I’d share these cheesy jalapeño corn pancakes too, in case any of you fancy trying something a bit different this year. They’re very different, but equally delicious!
The recipe is easy – it’s just a standard pancake batter, but with sweetcorn, jalapeños and grated cheddar cheese blended right into the mixture. The end result is amazing – all my favourite flavours in one tasty stack.
The added ingredients do make the batter a little more delicate than a normal pancake batter – they’re actually more like huge, flat fritters. So you do need to be a little bit careful with them, and let them cook for a bit longer than usual before flipping. Let the cheese give your pancakes a lovely crispy crust first (is it possible to fall in love with a pancake? If so, the crispy cheese would do it).
I served my cheesy jalapeño corn pancakes alongside some cherry tomatoes and avocado (mashed up with a little squeeze of lime juice). They made an amazing lunch – definitely a recipe I’ll be revisiting again next year!
Cheesy jalapeño corn pancakes
- 2 tbsp pickled jalapeno slices (adjust to taste)
- 190 g sweetcorn kernels (~ 1 cup) - I used tinned
- 100 g cheddar cheese, grated (~ 1 cup grated)
- 1 egg
- 100 g plain flour (~ 2/3 cup)
- 200 ml milk (~ 3/4 cup)
- 1 tbsp oil, plus a little more for frying
- Black pepper
- Add the jalapeno slices and sweetcorn kernels to a food processor, and blitz until coarsely chopped. It’s fine if a few whole kernels of corn remain.
- Add the grated cheese, egg, plain flour, milk, and 1 tbsp oil to the food processor, along with a generous pinch of salt and pepper, and blitz again briefly until combined.
- Lightly grease a non-stick frying pan (you won’t need the full 1tbsp - save some back for the other pancakes). Allow the pan to come up to a medium temperature, and pour in about a quarter of the pancake mixture. Swirl the pan to distribute the mixture - since it’s thicker than a standard British pancake mix, you may also need to use the back of a spoon to help form the shape, and to ensure that the cheese, corn etc. are distributed evenly around the pancake.
- Cook the pancake for a few minutes, until the underside is golden brown and crispy. Carefully flip the pancake using a large, flat spatula. Cook the other side until crispy, and transfer the pancake to a plate.
- Repeat with the remaining pancake batter (you may need to re-grease the pan a little each time). Serve the pancakes warm.
Note: Nutritional information is approximate, and will depend on exactly what ingredients you choose. Information above is for 1 pancake.