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Pancake Battered Jalapeno Poppers

Pancake Battered Jalapeno Poppers


Did you know that February 28th is National Pancake Day??

To celebrate, Target and Amazon are offering a nice discount on T-fal cookware.

Speaking of T-fal, I recently received one of their Thermo-Spot™ non stick fry pans and I’m in love with it. It features T-fal’s patented Thermospot™ technology. Their unique heat indicator shows when the pan is ready to seal in flavor and prevents burning.

I love this pan – everything slides right off, and the Thermospot™ technology is so convenient.

So, back to the poppers – I know the concept sounds crazy.

But just stay with me here.

It’s the typical popper recipe, but amped waayyy up.

The pancake batter is thick, adds a sweet element, and makes the entire popper a superior experience to be had.

Pancake Battered Jalapeno Poppers
Also, what I did that’s way different is the addition of a dip.

I say different because it’s honey mustard.

Yes, honey mustard. I don’t usually make honey mustard. It’s not because I don’t like it, I do. I suppose I just rarely think about it. 

Pancake Battered Jalapeno Poppers

It’s an unexpected and amazing life partner for these little poppers. Now, you can’t use just any mustard. No, it will change the taste and won’t be the same. Please don’t use regular ass mustard.                                                           

One wouldn’t expect this to work, but OH MY WORD, it does.

Very well.


I think it goes hand in hand with the whole pancake thing, maybe??

These are off the charts ridiculously, insanely delicious.

Pancake Battered Jalapeno Poppers

Here’s your printable –

Yield: 8

Pancake Battered Jalapeno Poppers

Pancake Battered Jalapeno Poppers
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes

Ingredients

  • 8 jalapeno peppers, with tops sliced off and deseeded (use gloves)
  • 6 oz. cream cheese, at room temperature
  • 1/2 lb. bacon, crumbled
  • 1 cup Krusteaz Buttermilk Pancake Mix 
  • 1/2 cup milk
  • 1 cup all purpose flour
  • 2 quarts peanut oil
  • 2 tbsp honey
  • 1/4 cup mustard

Instructions

Combine cream cheese and crumbled bacon.
Stuff each pepper with cream cheese/bacon mixture.
Make pancake batter according to package directions.
Dip each pepper in milk, dredge in flour, then coat in pancake batter.
Heat oil to 350 degrees and fry each popper 15-20 seconds, until golden brown.
Whisk honey and mustard together in a small bowl and serve with poppers.

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Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 2331Total Fat: 239gSaturated Fat: 46gTrans Fat: 0gUnsaturated Fat: 182gCholesterol: 82mgSodium: 907mgCarbohydrates: 35gFiber: 1gSugar: 6gProtein: 17g

The provided nutrition calculated may not always be accurate.

Did you make this recipe?

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1 Comment

  • Reply
    Adam J. Holland
    February 16, 2017 at 7:02 PM

    These look divine. So divine, in fact, that I think you should consider an autumn trip to the State Fair of Texas — the cook-off. It’s ground zero for fried goodness. And I’m serious as fuck.

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