Ingredients

• For the pancakes:
• 3/4 cup unbleached all purpose flour
• 3/4 cup yellow cornmeal
• 2 tablespoons sugar
• 3/4 teaspoon baking powder
• 13/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/4 cups buttermilk
• 2 large eggs
• 3 tablespoons unsalted butter, melted, cooled
• Canola oil or cooking spray
• For the pancake filling:
• 6 slices cooked bacon, crumbled
• 1 (7-ounce) can chopped roasted green chiles
• 2 scallions, chopped
• 2 to 3 jalapenos, finely chopped
• 4 ounce cheddar cheese, sliced

Directions

1. Sift flour, cornmeal, sugar, baking powder, baking soda and salt into large bowl.

2. In a medium bowl, whisk buttermilk, eggs and melted butter.

3. Add buttermilk mixture to dry ingredients and whisk until blended and smooth. (Note: Be careful not to overmix.)

4. Lightly coat bottom of nonstick large skillet with cooking spray or oil. Heat over medium heat. Working in batches, pour 1/4 cup batter into skillet.

5. Working quickly, distribute a small amount of bacon, green chiles, scallions, jalapeños and cheddar cheese throughout the cooking pancake.

6. Once the bottom of the pancake is golden, after about 1 1/2 minutes, turn pancakes and cook until second sides are golden, about 30 seconds to 1 minute.

7. Repeat with remaining batter and remaining pancake filling until done.

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