Cornmeal Pancakes with Crispy Chicken and Spicy Syrup
Sweet and Salty Cantaloupe
Ingredients
- 1 (25-oz) pkg frozen crispy chicken tenderloins
- 1½ cups self-rising cornmeal
- 1½ cups self-rising flour
- 2 tsp sugar
- ½ tsp salt
- 3 large eggs
- 2 cups buttermilk
- 5 Tbsp butter, melted
- 1 (8-oz) bottle maple syrup
- 1 tsp hot sauce
- ½ tsp pepper
- 2 green onions, chopped
Instructions
- Cook chicken according to package directions.
- Meanwhile, whisk together cornmeal, flour, sugar, and salt in a large bowl. Whisk together eggs, buttermilk, and butter in a second bowl; add to cornmeal mixture, stirring just until dry ingredients are moistened.
- Preheat a lightly greased griddle or nonstick skillet over medium heat. Pour about ¼ cup batter for each pancake onto hot griddle. Cook until tops are covered with bubbles; turn and cook other sides.
- Stir together syrup, hot sauce, and pepper. Divide pancakes among 6 plates. Top with chicken; drizzle with spicy syrup, and garnish with green onions.
Side Dish Ingredients
- 1 cantaloupe, cut into wedges
- 1 Tbsp brown sugar
- 1 tsp salt
Side Dish Instructions
- Sprinkle cantaloupe with sugar and salt before serving.
Budget Friendly Meal Plan
This recipe selected from the eMeals Budget Friendly Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
