Categories: Breakfast

Ingredients

• 1 cup self-rising flour
• 1 cup self-rising cornmeal
• 1 tsp sugar
• 3/4 tsp kosher salt
• 1 cup shredded sharp Cheddar
• 1 1/4 cups whole buttermilk
• 1/4 cup bacon drippings, melted
• 2 large eggs
• 10 slices bacon, cooked
• 2 jalapenos, thinly sliced, seeded
• 3/4 cup honey, heated
• 1/4 to 1/2 tsp ground red pepper

Directions

1. In a large bowl, whisk together flour, cornmeal, sugar and salt; stir in cheese.

2. In a medium bowl, whisk together buttermilk, melted drippings, and eggs. Stir buttermilk mixture into cornmeal mixture just until moistened.

3. Heat a large cast-iron skillet over medium heat; spray with cooking spray. Fill a 1/4-cup liquid-measuring cup with batter. Drop about 1 tbsp. batter from measuring cup onto griddle; top with 1 bacon slice. (The initial batter keeps the bacon in place.) Pour remaining batter from measuring cup on top of bacon. Cook until bubbles start to form on top of batter, 1 to 2 minutes. Add 2 to 3 jalapeno slices on pancake. Turn, and cook until browned, 2 to 3 minutes. Repeat with remaining batter, bacon and jalapeno.

4. In a small bowl, stir together honey and red pepper. Serve with pancakes.

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