Jalapeño Cornmeal Pancake Tacos

Yield: 9 Servings (2 Pancake Wraps)

Yield: 9 Servings (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!

Ingredient	Weight	Measure
Simplot RoastWorks®: Flame-Roasted Corn & Jalapeno Blend	20 oz.	1/2 bag
Cornmeal	5 oz.	1 cup
All-purpose flour	5 oz.	1 cup
Baking powder		2 tsp.
Salt		2 tsp.
Baking soda		1/4 tsp.
Eggs		2 each
Buttermilk	16 fl. oz.
Vegetable oil	1 fl. oz.
Honey		3 Tbsp.
Cheddar cheese, shredded	4 oz.	1 cup
Andouille sausage, cut in 3-inch lengths	16 oz.
Green onion, chopped		9 Tbsp.
Maple syrup, warmed	9 fl. oz.

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.