These cornmeal pancakes are crisp at the edges and tender inside, studded with sharp cheddar and fresh chives. The lightly grainy crumb from the cornmeal balances salty cheese while the chives bring a bright oniony lift. A quick smoky tomato relish adds warm, slightly sweet and tangy contrast that cuts through the richness. Serve warm for weekend brunch, savory breakfasts, or a casual midday stack alongside coffee or a simple salad.
Ingredients
- Fine cornmeal (1/2 cup / 70 g)
- All-purpose flour (3/4 cup / 95 g)
- Baking powder (1 1/2 tsp)
- Salt (1/2 tsp)
- Granulated sugar (1 tbsp)
- Large egg (1)
- Milk (1 cup / 240 ml)
- Unsalted butter, melted (2 tbsp) plus more for cooking
- Sharp cheddar, grated (3/4 cup / 75 g)
- Fresh chives, chopped (2 tbsp)
- Ripe tomatoes, diced (1 cup / 160 g)
- Small red onion, finely chopped (2 tbsp)
- Olive oil (1 tbsp)
- Smoked paprika (1/2 tsp)
- Honey or maple syrup (1 tsp)
- Fresh lime juice (1 tbsp)
- Salt and black pepper to taste
- Optional: sour cream or plain yogurt (for serving)
Instructions
- Whisk cornmeal, flour, baking powder, salt, and sugar in a large bowl to combine evenly.
- In a separate bowl whisk the egg, milk, and melted butter, then pour into the dry ingredients and stir until just combined; fold in grated cheddar and chopped chives.
- Let the batter rest 5 minutes to hydrate the cornmeal while you prepare the relish.
- For the smoky tomato relish: heat olive oil in a small skillet over medium, sauté the red onion until translucent (about 2–3 minutes), add diced tomatoes and smoked paprika, then simmer until tomatoes soften, about 4–5 minutes; stir in honey and lime juice, season to taste, and remove from heat.
- Heat a nonstick skillet or griddle over medium-low and brush with a little butter. Scoop 1/4 cup batter per pancake onto the surface, spacing evenly.
- Cook pancakes until bubbles appear on the surface and edges look set, about 2–3 minutes; flip and cook the second side 1–2 minutes until golden and cooked through.
- Keep finished pancakes warm in a low oven while you cook the rest. Adjust heat as needed to prevent over-browning.
- To serve, stack pancakes, spoon smoky tomato relish over the top, and finish with a dollop of sour cream or yogurt and extra chopped chives.
Tips or Variations
- Swap sharp cheddar for smoked gouda for a deeper smoky note, or add corn kernels to the batter for extra texture.
- If tomatoes are out of season, use a jarred roasted tomato salsa, then loosen with lime juice and reduce the smoked paprika slightly.