Despite having the biggest sweet tooth known to man, every now and then I wake up and can't handle the thought of something sweet for breakfast. This has resulted in a lot of savory Greek yogurt bowls and discovering savory pancakes! They're a nice alternative to a sandwich and taste great even with just cream cheese spread on them. The serrano pepper adds a little flavor but very little heat so you don't have to worry about setting your mouth on fire first thing in the morning.
Chile Cheese Pancakes
- 1 egg
- 2 tablespoons olive oil, plus more for skillet
- 1 cup whole milk
- 3/4 cup all-purpose or whole wheat flour
- 1/4 cup cornmeal
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1/2 serrano or jalapeno, seeded and finely chopped
- 3/4 cup grated cheddar, divided
- Chives, for serving (optional)
- Sour cream, for serving (optional)
In a mixing bowl, whisk together egg, olive oil, milk, cornmeal, flour, baking powder and salt until smooth. Stir in serrano or jalapeno and 1/2 cup of cheddar.
Set a skillet over medium heat and drizzle with olive oil. Pour about 3 tablespoons of batter into the skillet and cook until air bubbles appear across the surface and the bottom is lightly browned. Using a spatula, flip the pancake and cook until lightly browned on the second side. Repeat with remaining batter. Serve pancakes sprinkled with remaining 1/4 cup cheese, and chives and sour cream, if using.