You guys. Pancakes.
And on a Friday.
And there’s no chocolate. Like, none at all.
This is so not like me.
I know, but just listen.
It’s mid-August (how is this even happening?), and things like corn and tomatoes are everywhere. The stores, farmers’ markets, and even your own backyards (lucky you) are overflowing with the freshest, most gorgeous produce right now—and oh my gosh, I am using it like crazy! So, I thought I could hold off on the chocolate post a little longer and instead share something with more of an August vibe.
Oh, and heads up—over the next two weeks, you can bet I’ll be squeezing in every last summer recipe I can. I made a mental rule that I’m sticking to “summer” (no matter how chilly it gets up here in the mountains) until at least the second week of September.
But honestly? I doubt I’ll make it two more posts without giving you guys some chocolate. So don’t worry—that’s coming too.
I can’t decide if these are sweet or savory.
I mean, they’re definitely sweet—but not so much that they’re just for breakfast. They’re also savory, with the bright, summery flavors of corn and jalapeños shining through. Let’s be real, though—these are a full-on meal.
Breakfast, lunch, or dinner, these pancakes rule. But if I’m being totally honest? In my book, they work even better for lunch or dinner.
First, there’s the cornbread pancakes—obviously savory, obviously awesome.
Like, maybe even better than regular cornbread because they’re so doughy, warm, and moist. Plus, they’ve got that crispy edge. And the texture? Perfect, thanks to the charred corn and jalapeños.
Oh, and then there’s the cheese. Duh. Cheese in pancakes is amazing. Trust me.
Just do it.
Next up—the roasted blueberries.
The roasted blueberries get mixed into a buttery honey syrup/sauce that is… well, simply incredible.
How could it not be? It’s roasted blueberries soaked in honey. Best combo ever.
