Green Chile Pancakes - cooking recipe

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

Preparation

Sift flour, cornmeal, sugar, baking powder, baking soda and salt into large bowl.
In a medium bowl, whisk buttermilk, eggs and melted butter.
Add buttermilk mixture to dry ingredients and whisk until blended and smooth. (Note: Be careful not to overmix.).
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.
Working quickly, distribute a small amount of bacon, green chiles, scallions, jalapeAos and cheddar cheese throughout the cooking pancake.
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.
Repeat with remaining batter and remaining pancake filling until done.