Flipping Over Pancakes

Posted on

by Hannah (BitterSweet)
Jump to Recipe

A hallowed date with many names, there is all but one antiquated nickname that I can fully endorse, even as a nonsecular participant. Sorry, but the title of “Fat Tuesday” no longer fits the bill for modern times, especially when the moniker of “Pancake Tuesday” can be readily swapped in for a far more appealing and accurate label. Born of religious traditions that involve gorging oneself before the leaner days of lent, the celebratory aspect is the only piece I’m interested in, quite frankly. That’s to say nothing of how the so-called fat pancakes of yore bear little resemblance to the eggless, dairy-free flapjacks that grace my skillet today, which could run circles around those early butter-laden diet bombs. It’s no wonder that revelers would feel compelled to repent after such a gut-busting day of indulgence.

It’s time to leave those feelings of guilt and regret in the past. Pancakes are the star of the day and deserve to shine with fresh flavors, just like this punchy little short stack right here. Fluffy, lightly sweetened pillows that are no pushovers, equal parts flour and cornmeal contribute a heartier texture in addition to a subtly savory cornbread flavor. Juicy raspberries and crisp jalapenos dot the surface of each disk, making every bite both sweet and spicy. Although you could certainly cut one or the other out of the picture to simplify, especially if catering to a strong sweet tooth or salt tooth, the combination is positively invigorating, no matter what time of day you prefer to celebrate your pancakes.

Yield: 4 Servings

Raspberry-Jalapeno Cornbread Pancakes

Raspberry-Jalapeno Cornbread Pancakes

Fluffy, lightly sweetened pillows that are no pushovers, equal parts flour and cornmeal contribute a heartier texture in addition to a subtly savory cornbread flavor. Juicy raspberries and crisp jalapenos dot the surface of each disk, making every bite both sweet and spicy.

Ingredients

  • 2/3 Cup All-Purpose Flour
  • 2/3 Cup Finely Ground Yellow Cornmeal
  • 1/4 Cup Granulated Sugar
  • 1 Teaspoon Baking Powder
  • 1 Teaspoon Baking Soda
  • 1/4 Teaspoon Salt
  • 3 Tablespoons Olive Oil
  • 2/3 Cup Plain Non-Dairy Milk
  • 1/2 Teaspoon Apple Cider Vinegar
  • 1/2 Cup Fresh or Frozen and Thawed* Raspberries
  • 1 Fresh Jalapeno, Seeded and Finely Diced
  • Additional Fresh Raspberries and Maple Syrup to Serve (Optional)

Instructions

  1. In a large bowl, whisk together the flour, cornmeal, sugar, baking powder and soda, and salt, mixing thoroughly to both aerate and combine the ingredients.
  2. Separately, mix the oil, non-dairy milk, and vinegar before adding all of the liquids into the bowl of dry goods. Introduce the berries and jalapeno at the same time, stirring with a wide spatula to incorporate everything into the batter. It’s perfectly fine to leave a few lumps remaining, as it’s much better than running the risk of over-mixing and creating tough pancakes.
  3. Heat a large non-stick skillet over medium heat and very lightly grease the bottom. When hot, spoon about 1/4 cup of batter into the pan for each pancake, leaving a good amount of space in between so that there’s ample room for flipping. Lightly smooth out the tops to further round the shapes and even out any central peaks.
  4. Cook until bubbles appear all over the surface and the underside is golden brown. Flip with a spatula, and cook until equally browned on the other side.
  5. Serve hot, topped with fresh berries and/or syrup if desired.

Notes

*If using frozen and thawed raspberries, just bear in mind that your pancakes will take on more of a pink hue overall, due to the excess juices. Try to drain the berries as best you can to mitigate the effects.


Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 340Total Fat: 12gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 3mgSodium: 597mgCarbohydrates: 54gFiber: 4gSugar: 19gProtein: 6g
© Hannah Kaminsky
Cuisine: American / Category: Breakfast and Brunch

22 thoughts on “Flipping Over Pancakes”

  4. I am always after something easy and delicious to serve for breakfast and with us studying on campus now, we need to get our food into us quickly. What an excellent recipe! Spicy, sweet, well textured (might try these with semolina as well) and most promising as well as much healthier than regular pancakes. SCORE Ms Hannah, you produce the goods again! :)

    1. Semolina would be a brilliant change of pace! You know, I had a big container of the stuff sitting in my pantry for years back at home, and I could never figure out what to do with it. Oh, how I wish I had it at my disposal now… That’s a great idea to file away for later, though. I would expect nothing else from your endlessly creative mind.

  10. Hmmmm raspberry, corn, and jalapeno? Sounds very different, and very delicious. You set the bar high with your photos, they really only need to taste half as good as they look to be winners! Saving this recipe!

  11. This looks so good but my boyfriend doesn’t like raspberries :( do you think strawberries would work too? Does anyone else have a suggestion of what to replace the raspberries with? Thanks

    1. You’re probably the only person who regularly makes my recipe (and shares about it, at least)! I couldn’t be happier to hear that they were a success. Thanks for giving the pancakes a go. :)

Leave a Reply