Jalapeño-Cheddar Cornmeal Pancakes - Kraft Recipes Top
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Jalapeño-Cheddar Cornmeal Pancakes

Prep Time
Total Time

6 servings, 2 pancakes each

What You Need

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Make It

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  • Combine first 3 ingredients in large bowl.
  • Whisk eggs, milk and 1/4 cup sour cream until blended. Add to flour mixture; stir just until blended. Stir in cheddar and peppers.
  • Ladle batter onto hot griddle or into hot skillet sprayed with cooking spray, using 1/4 cup batter for each pancake; cook until bubbles form on tops, then turn to brown other sides. Meanwhile, mix cream cheese spread and remaining sour cream until blended.
  • Serve pancakes topped with cream cheese mixture.

Special Equipment Needed

Special Extra

Sprinkle with thin green onion slices before serving.

Mindful Eating

Engage in mindfulness and slowly savor the flavor of these savory panckakes with a present mind.


  • 6 servings, 2 pancakes each

Nutritional Information

Serving Size 6 servings, 2 pancakes each
Calories 310
Total fat 17g
Saturated fat 10g
Cholesterol 110mg
Sodium 320mg
Carbohydrate 27g
Dietary fiber 3g
Sugars 3g
Protein 13g
% Daily Value
Vitamin A 15 %DV
Vitamin C 2 %DV
Calcium 6 %DV
Iron 8 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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