Jalapeno Cornbread Pancakes

Jalapeno Cornbread Pancakes

Alright, so last week Scott and I had a cooking party and of course, I had to create something that would go well with his award winning chili--so here is the first of two items I made to go with his chili. This one is a jalapeño cornbread pancake, the other one (to be posted later this week), is a habañero apricot sauce...YUM!

~DKH

Prep time: 10 minutes                         Cook time: 20 minutes              Total Time: 30 minutes

Materials:

2 cups cornmeal (self rising)

2 cups almond milk

1 tbsp sugar

1 tbsp apricot jam

3 tbsp olive oil

1 egg

1 diced jalapeño

Methods:

Mix all of the dry ingredients, then add all of the wet ingredients thoroughly to eliminate lumps. Cook on a cast-iron skillet over medium-high heat, flipping when the bottom is golden brown. Serve hot with habañero apricot sauce and Scott's chili!!!!