The ongoing battle of sweet vs. savory breakfast continues.
Like with my oatmeal, this is a savory twist on a breakfast staple.
While I opted for bacon and pancakes, I’m sure with a little tweaking, this recipe would also work as a nice spicy chicken n’ waffles type deal, too.
I also found my new favorite pancake mix when shopping for this recipe, so I’m going to take a minute to shamelessly promote Kodiak Cakes. Instead of just eating empty carb filled pancakes,
this mix comes with 14 grams of protein (not to mention a bunch of other all natural stuff)! And to make it even better, they donate some proceeds to Grizzly bear and wildlife sanctuaries.
Time You’ll Need
- 15 minutes prep
- 20-25 minutes cooking
What You’ll Need
For the spicy syrup:
- 1/3 cup of honey
- 1 cup of maple syrup
- 1 tsp chili powder
- 1 tsp black pepper
- ½ tsp salt
- ½ tsp cayenne pepper
For the pancakes:
- Your choice of your favorite pancake mix
- ~ ½ cup of finely chopped jalapeno
- ~ ½ cup of shredded cheddar cheese
- Milk*
- Bacon*
*optional
What You’ll Do
For the syrup:
- Add the honey, syrup, and spices into a saucepan.
- Whisk everything together. Place over low heat until it starts to simmer and bubble.
- Remove from heat and let it sit covered, but make sure to stir occasionally.
For the pancakes:
- Follow the directions on your pancake mix and make the batter. (Swap water for milk to balance some of the heat). The amount of pancakes you get will vary on the type mix you choose and the size of your pancakes when you pour your batter. I ended up with about 5 large pancakes.
- Mix the cheese and jalapeno into the batter.
- Cook the pancakes on a heated skillet till cooked through and golden brown. Serve with spicy syrup and bacon!
