Green Chile Pancakes

SusieQusie's Note:

Pancakes filled with cheddar cheese chunks, crispy bacon and roasted green chiles. Just a drizzle of maple syrup over the top adds a sticky sweetness, or a swirl of salsa and dollop of sour cream if you prefer more zip. From Serious Eats

• Total Time: 30 mins
• Prep Time: 10 mins
• Cook Time: 20 mins

Ingredients:

Servings: 10

For the pancakes

• ¾ cup unbleached all purpose flour
• ¾ cup yellow cornmeal
• 2 tablespoons sugar
• ¾ teaspoon baking powder
• 1 ¾ teaspoons baking soda
• ½ teaspoon salt
• 1 ¼ 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 green chili peppers
• 2 scallions , chopped
• 2 -3 jalapenos , finely chopped
• 4 ounces 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.