pancakes

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Jalapeño, Bacon, and Cheddar Corn Pancakes

May 9, 2014 in Food by traveleatlove | No comments

Mother’s Day is just a couple of days away, and if you are making brunch, you might want to try these corn flour pancakes, which incorporate spicy, salty, and sweet. I made these cakes for dinner one night this week with a salad, and they were a huge hit.

These pancakes are made up of chopped jalapeño, turkey bacon, roasted corn, grated Kerrygold cheddar, milk, and eggs.

chopped jalapeno

As always, I kind of eyeballed things with this recipe. I chopped two large jalapeños (which turned out to be too much, I would go with one next time) and four slices of turkey bacon and combined those items with a cup of roasted corn. I use the Trader Joe’s frozen roasted corn in lots of recipes, including chili, and it is awesome.

jalapeno, bacon, corn

I recently received an amazing gift of cheese and butter as part of the Kerrygold Blogger Network. I grated up about 1/2 cup of the Skellig Sweet Cheddar (all the while nibbling this sweet and tangy cheese while I cooked). I added the grated cheese to the jalapeño, bacon, and corn mixture and stirred thoroughly, distributing the ingredients evenly.

Kerrygold cheese

At this point, I was really kind of winging it, so I slowly mixed in the corn flour, which I received from War Eagle Mill as part of Whole Grain Sampling Day. I stirred in about two cups of the corn flour, then added three eggs, mixed again, and slowly streamed in milk until the mix was no longer dry. The pancake mix is thick and sticky; there are a lot of ingredients that make it so.

jalapeno bacon corn pancakes

I then heated up a frying pan with a little oil and made the pancakes just as I would any other pancakes, browning them lightly on each side.

jalapeno bacon corn pancakes

The final step was whipping up some Kerrygold butter with maple syrup. We topped the pancakes with the sweet butter, and dug right in.

Kerrygold butter

These pancakes are bursting with flavor and texture. The sweet maple butter really pulls it all together, cooling some of the spice, and pairing so well with the salt of the bacon.  These would make a fantastic brunch, paired with some fruit, spicy Bloody Marys, and maybe some pastries or dessert items.

Do you have any delicious brunch plans this weekend?

Tags: bacon, brunch, cooking, cornmeal, Food, Kerrygold, pancakes, recipe, spicy food

Chocolate Banana Pancakes

August 31, 2011 in Food, recipe by traveleatlove | 8 comments

While many of our East Coast counterparts were preparing for Hurricane Irene, we were packing to get out of town on a weekend getaway to Quebec. We bought some water in case we needed it when we got back, but as far as groceries went, well we figured we would arrive home after the storm and get them then.

Turns out we were wrong, and we found ourselves stuck inside this Sunday with just a few groceries, big appetites, and no desire to brave the elements to see if anything was opened.

Enter pantry staples: super ripe bananas, a bar of 80% Taza chocolate, flour, milk, and eggs

bananas

Taza Chocolate

Banana and chocolate are definitely one of my favorite combinations, and the pancake recipe was extremely easy. I simple chopped and mushed the bananas, which did not need much help.

bananas

King Arthur Flour

I mixed up the bananas, flour, egg, and milk, then roughly chopped lots and lots of chocolate.

chocolate banana pancakes

chocolate banana pancakes

Truth: When you have a chocolate craving, you really can’t have too much chocolate. No need to measure.

chocolate banana pancakes

I made giant pancakes, and we topped them with VT maple syrup, given to us at Christmas by my aunt, who is now stranded in her VT town, bridges washed out, no power, no gas, no phones, and running out of food. Word is that FEMA will be dropping food into her town. Please send her and everyone in VT good thoughts so that the water recedes and they can start rebuilding.

VT Maple Syrup

We were lucky and got to enjoy these delicious pancakes, cozy and dry and with power on a stormy day.

Did you make anything delicious over the hurricane weekend? Did it remind you of being shut in during a blizzard?

 

 

For my base, I used this recipe from Allrecipes.com and simply added shaved chocolate.

 

Ingredients
  • 1 cup all-purpose flour
  • 1 tablespoon white sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 egg, beaten
  • 1 cup milk
  • 2 tablespoons vegetable oil
  • 2 ripe bananas, mashed
Directions
  1. Combine flour, white sugar, baking powder and salt. In a separate bowl, mix together egg, milk, vegetable oil and bananas.
  2. Stir flour mixture into banana mixture; batter will be slightly lumpy.
  3. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Cook until pancakes are golden brown on both sides; serve hot.

Tags: banana, chocolate, Food, pancakes, recipe

Vegetable Pancakes

April 2, 2011 in Food, recipe by traveleatlove | 5 comments

On weekends that we go to NJ, we rarely end up doing a big grocery shopping trip. Instead, I try to make time during the week to walk to the store meaning I can only buy as much as I can carry on a 15 minute walk each time.

As I am realizing more and more that I need to. . . ahem. . . revise my eating habits a little after a long winter at home, I made the focal point of this shopping trip fruits and vegetables. I didn’t really have a plan for them, but I knew they had to come home with me.

zucchini and squash

I purchased a huge bag of carrots, radishes, and several summer squash and zucchini, and we ate or drank them little by little throughout the week. By the time Friday rolled around, I needed to do something with the remaining carrots and squash, and I decided to rework the zucchini pancakes I made last summer.

After trying to figure out what veggies I would use, I went with one batch of zucchini and sweet corn pancakes and one batch of carrot and summer squash. I started by grating my veggies.

zucchini

To those, I added an egg, about 3/4 cup of milk, and 1/2 cup whole wheat flour.

whole wheat flour

I also sprinkled in some garlic powder and stirred until I had a thick, almost doughy consistency.

vegetable pancakes

To keep the recipe as healthy as possible, I pan-cooked these in just about a tablespoon of olive oil, flipping so that both sides got golden brown.

vegetable pancakes

I obviously had to sneak some sriracha in there, so I served these with a side of Greek yogurt mixed with sriracha. I dusted the actual pancakes with nutritional yeast and added a side of chopped radishes. Radishes might just be my new vegetable obsession. I love them all alone or topped with a sliver of Kerrygold. . .

vegetable pancakes

These veggie pancakes were a perfect lunch and a great way to use up a variety of vegetables at once. The whole wheat flour and skim milk meant that these are pretty good for you too.

You’ll be seeing more salads and less wine on this little blog over the coming weeks, and I will definitely welcome any suggestions as I try again to revive my Spring Health Challenge!

Have you ever had savory pancakes?

Tags: Food, pancakes, vegetables, Vegetarian

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