Pancetta and Corn Griddle Cakes with Red Pepper Onion Jam
 
Ingredients
  • 8 ounces of smoked Pancetta
  • 1 cup all-purpose flour
  • ⅓ cup chopped green onions
  • 2 tablespoons chopped fresh chives
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ½ teaspoon white pepper
  • ½ teaspoon cajun seasoning
  • ½ cup favorite cheese (we use Mexican Cheese or Pepper Jack)
  • ⅔ cup milk
  • 1 large egg, beaten
  • 1 tablespoon vegetable oil
  • 1 cup roasted corn or canned corn charred over medium to low heat
  • For the Red Pepper Onion Jam: (adapted from Food Network)
  • For the Jam:
  • ¼ cup vegetable or canola oil
  • 4 large red onions, halved, peeled, and diced
  • 1 Jalapeno Pepper, Diced
  • 1 tsp salt and pepper each
  • 2 cups dry red wine
  • Gastrique: (AKA sweet sauce)
  • ½ cup honey
  • ½ cup red wine vinegar
  • Juice and a few grates of zest from 1 lemon
Instructions
  1. Warm 2 TBSP olive oil in a large, heavy skillet over medium heat. Add the pancetta and cook until lightly golden, about 5 minutes. Remove the pancetta from the pan with a slotted spoon and transfer to a plate lined with paper towels. Set Aside.
  2. Mix together the wet ingredients. Combine the dry ingredients then stir the wet into the dry ingredients. Add in the corn, cheese and pancetta.
  3. Heat and grease a griddle or large skillet. Pour a heaping ¼-cup of the batter onto the griddle and cook until it is golden brown- 3 to 4 minutes per side. Repeat with the remaining batter. Serve with Red Pepper Onion Jam
  4. For the Jam:
  5. In a medium saute pan, heat the oil until it begins to smoke lightly. Add the onions and season with salt and pepper, to taste. Cook until the onions give up their liquid, 3 to 5 minutes, and then add the red wine. Lower the heat and cook the onions until the wine reduces almost completely. Leave on low heat while you prepare the gastrique.
  6. In a separate small pan, heat the honey until it begins to bubble and froth. Cook until the honey turns a light caramel color, an additional 2 to 3 minutes. Add the red wine vinegar, simmer for a few minutes on low heat, and then shut off the heat. Pour the honey mixture over the onions and continue cooking them over low heat until all of the juice is absorbed and the onions are a jam-like consistency, 10 to 15 minutes. If you desire, add lemon juice and zest at this point. Taste for seasoning and transfer to a bowl to cool until ready to serve
Recipe by Kitchen Belleicious at https://kitchenbelleicious.com/2013/03/18/pancetta-and-corn-griddle-cakes-with-red-pepper-onion-jam/