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Products used in this recipe
![Flame-Roasted Corn & Jalapeno Blend Product Card](/_next/image?url=https%3A%2F%2Fsimplotfoodgroup.azureedge.net%2Ffood_group%2F1200_1200%2F10071179034841_A1CD.jpg%3Ffm%3Dwebp&w=750&q=75)
Simplot RoastWorks®Flame-Roasted Corn & Jalapeno Blend
Tamaño del paquete: 6/2.5lb
SKU: 10071179034841
Jalapeño Cornmeal Pancake Tacos
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Yield: 9 Raciones (2 Pancake Wraps)
Yield: 9 Raciones (2 Pancake Wraps)
How about breakfast tacos with a pancake wrapper shell? Fluffy, golden corn pancakes filled with grilled Andouille sausage, flame-roasted corn and jalapeños, topped off with green onion and warm maple syrup. Yes, please!
Preparation Instructions:
Step 1
Prepare the corn and jalapeño blend according to package instructions.
Step 2
In a mixing bowl combine the cornmeal, flour, baking powder, salt, and baking soda. In a separate bowl, whisk the eggs, buttermilk and oil together. Combine the dry and wet ingredients, and mix well. Stir in the honey. Fold in shredded cheese and 8 oz. of the prepared corn and jalapeño blend.
Step 3
For each serving, cook two 1/4 cup (2.5 oz.) portions of batter on a griddle in an even circle, about 5 inches across. Cook until edges begin to set, flip and cook on second side until golden brown. Remove from heat and keep warm. Split one 3-inch sausage piece lengthwise and grill, or sauté, until warmed through.
Step 4
To serve, place one sausage piece down the center of each corn pancake, top each with 1/2 oz. reserved corn and jalapeño blend. Garnish with 1 Tbsp. green onions. Serve with 1 fl. oz. warmed maple syrup.
Products used in this recipe
![Flame-Roasted Corn & Jalapeno Blend Product Card](/_next/image?url=https%3A%2F%2Fsimplotfoodgroup.azureedge.net%2Ffood_group%2F1200_1200%2F10071179034841_A1CD.jpg%3Ffm%3Dwebp&w=750&q=75)
Simplot RoastWorks®Flame-Roasted Corn & Jalapeno Blend
Tamaño del paquete: 6/2.5lb
SKU: 10071179034841