Green Chile Pancakes

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

• Ready In: 30 mins
• Serves: 10

Ingredients

• For the pancakes

• 3⁄4 cup  unbleached all purpose flour
• 3⁄4 cup yellow cornmeal
• 2  tablespoons sugar
• 3⁄4 teaspoon baking powder
• 1 3⁄4 teaspoons 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 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.