Products used in this recipe
Jalapeño Cornmeal Pancake Tacos
Yield: 9 Servings (2 Pancake Wraps)
Yield: 9 Servings (2 Pancake Wraps)
How about breakfast tacos with a pancake wrapper shell? Fluffy, golden corn pancakes filled with grilled Andouille sausage, flame-roasted corn and jalapeños, topped off with green onion and warm maple syrup. Yes, please!
Ingredient | Weight | Measure |
---|---|---|
20 oz. | 1/2 bag | |
Cornmeal | 5 oz. | 1 cup |
All-purpose flour | 5 oz. | 1 cup |
Baking powder | 2 tsp. | |
Salt | 2 tsp. | |
Baking soda | 1/4 tsp. | |
Eggs | 2 each | |
Buttermilk | 16 fl. oz. | |
Vegetable oil | 1 fl. oz. | |
Honey | 3 Tbsp. | |
Cheddar cheese, shredded | 4 oz. | 1 cup |
Andouille sausage, cut in 3-inch lengths | 16 oz. | |
Green onion, chopped | 9 Tbsp. | |
Maple syrup, warmed | 9 fl. oz. |
Preparation Instructions:
Step 1
Prepare the corn and jalapeño blend according to package instructions.
Step 2
In a mixing bowl combine the cornmeal, flour, baking powder, salt, and baking soda. In a separate bowl, whisk the eggs, buttermilk and oil together. Combine the dry and wet ingredients, and mix well. Stir in the honey. Fold in shredded cheese and 8 oz. of the prepared corn and jalapeño blend.
Step 3
For each serving, cook two 1/4 cup (2.5 oz.) portions of batter on a griddle in an even circle, about 5 inches across. Cook until edges begin to set, flip and cook on second side until golden brown. Remove from heat and keep warm. Split one 3-inch sausage piece lengthwise and grill, or sauté, until warmed through.
Step 4
To serve, place one sausage piece down the center of each corn pancake, top each with 1/2 oz. reserved corn and jalapeño blend. Garnish with 1 Tbsp. green onions. Serve with 1 fl. oz. warmed maple syrup.