These are a very fun concept that gives some nice variety to a pancake occasion, such as sunday brunch. They are savory! They are great with a fried egg on top! I am not even the biggest “brinner” person (breakfast for dinner), but I like these and could do them then! And, they are great for the palettes in your life who love spicy-ness. These also just have a strong “boy food” feel. Have fun with it!
CHEDDAR & 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.
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.
- 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
- 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.
- Heat a skillet over medium-low heat. Pour ¼ 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.
