CHEDDAR & SRIRACHA CORNMEAL PANCAKES

January 5, 2015

Brinner: it is breakfast for dinner. Some people are fanatics for it; I am not that into it. Having a stack of white, carb-y pancakes for dinner with no protein makes me feel too full and yet not full enough all at the same horrible time.

No, I am not a fan of brinner. I am told that when there are more mouths to feed, it becomes a beloved trick for the wallet. Point taken. We will see.

And so this happened. I set out for a brinner that I would love. This with a side of breakfast sausage is what I am all about, even at 5:00pm.

cheddar-sriracha-cornmeal-pancakesCHEDDAR & SRIRACHA CORNMEAL PANCAKES
Serves about 12 pancakes

1 cup flour
1 cup cornmeal
2 teaspoons baking soda
1 teaspoon paprika
1/2 teaspoon baking powder
1/2 teaspoon chili powder
2 cups milk
2 tablespoons olive oil
1/4 cup maple syrup
2 teaspoon Sriracha
4 fried eggs
Cheddar, shredded
Green onions, sliced

Stir together flour, cornmeal, baking soda, paprika, baking powder, and chili powder in a large mixing bowl. In a separate bowl, whisk together milk, olive oil, maple syrup, and Sriracha. Slowly incorporate dry and wet ingredients.

CHEDDAR & SRIRACHA CORNMEAL PANCAKES from Rachel Schultz

Heat a skillet over medium-low heat. Pour 1/4 cup batter onto pan. Sprinkle with shredded cheddar. Flip once bubbly. Remove from heat when evenly browned. Top pancake stacks with fried eggs, green onion, and additional Sriracha and maple syrup.

CHEDDAR & SRIRACHA CORNMEAL PANCAKES from Rachel Schultz

CHEDDAR & SRIRACHA CORNMEAL PANCAKES
 
Author:
Ingredients
  • 1 cup flour
  • 1 cup cornmeal
  • 2 teaspoons baking soda
  • 1 teaspoon paprika
  • ½ teaspoon baking powder
  • ½ teaspoon chili powder
  • 2 cups milk
  • 2 tablespoons olive oil
  • ¼ cup maple syrup
  • 2 teaspoon Sriracha
  • 4 fried eggs
  • Cheddar, shredded
  • Green onions, sliced
Instructions
  1. Stir together flour, cornmeal, baking soda, paprika, baking powder, and chili powder in a large mixing bowl.
  2. In a separate bowl, whisk together milk, olive oil, maple syrup, and Sriracha.
  3. Slowly incorporate dry and wet ingredients.
  4. Heat a skillet over medium-low heat. Pour ¼ cup batter onto pan. Sprinkle with shredded cheddar.
  5. Flip once bubbly. Remove from heat when evenly browned.
  6. Top pancake stacks with fried eggs, green onion and additional Sriracha and maple syrup.

 

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Comments

  • Amy

    These are absolutely wonderful and used all ingredients we tend to keep in stock. We pre=made the cakes and ate these for breakfast for a week and never got sick of them. I added a spread of apricot habanero pepper jelly that we canned last summer and really enjoyed the sweet and spicy addition. This was the first recipe we made from your site and will certainly be back for more!

    • Rachel Schultz

      Thanks Amy!

  • Anonymous

    These smelled so much better than they tasted but I think they could be awesome with more spices, more sriracha, and more cheese. Very interesting idea, thanks for sharing!

  • Rachel

    I made this tonight for my husband and I. We LOVED it! Thank you for sharing your creativity and love for food with us.

  • Martina

    Love this, thank you! I wanted to share a tip: The recipe made more than we could eat, so we used the leftover pancakes as mini taco shells.

    • Rachel Schultz

      That’s a fun idea!

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