Savory Bacon-Cheddar Pancakes with Corn and Jalapeño

seriouseats.com

dsanthany

1 tablespoon unsalted butter

4 ounces bacon, cut into fine dice

1 ½ cups fresh corn kernels (from about 2 ears of corn)

1 to 2 red or green jalapeño peppers, stemmed, seeded, and minced

8 scallions, thinly sliced (divided)

Kosher salt and freshly ground black pepper

1 cup (about 5 ounces) fine yellow cornmeal

1 cup (about 5 ounces) all-purpose flour

2 teaspoons baking powder

¼ teaspoon baking soda

2 tablespoons honey, plus more for serving

2 eggs

10 ounces (about 1 ¼ cup) cultured buttermilk

2 tablespoons vegetable oil, plus more for oiling pan or griddle

4 ounces cheddar cheese, cut into ¼-inch cubes

Directions at seriouseats.com

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