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Pancake-battered Sweet & Spicy Jalapeno Poppers

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Picture of Pancake-battered Sweet & Spicy Jalapeno Poppers
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Try out these delicious Brunch style Poppers! Feed your wild side, one part sweet,one part spicy hot. They not only taste delicious but they can also put that spice back into your Sunday morning brunches. 
 
 
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Step 1: Buttermilk Pancake Batter

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For the breading, I used a sweet buttermilk pancake batter. You can use your favorite one just make sure it is not too viscous. If it is add some milk until it smoothly runs off the spatula. This is the recipe I used:
1c Flour
pinch Salt
1/2c Sugar
2/3c Buttermilk (a bit more than I usually use for these pancakes)

Stir dry ingredients together before adding the buttermilk. Mix until completely combined and then set aside.

Step 2: Gutting the Peppers

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Pepper Preparation
WEAR GLOVES!!!! 

Cut the jalapeño from stem to tip, only cutting through the first layer of the pepper (Picture 1).

Make a small incision below the stem, perpendicular to the first (Picture 2).

Carefully open the side of the pepper enough to use a small paring knife to cut out the membrane and remove the seeds (Picture 3). Remove as much of the membrane and seeds as possible.

Parboil the cut peppers in boiling water for about 3 minutes, until they soften slightly. Remove and immediately place in a bowl of ice water. 

Once the peppers are cooled, blot them dry with a paper towel and set aside. 
chompa14222 years ago
seriously i never use gloves wen i cut peppers lol
yosusie2 years ago
That looks amazing! I'm gonna have to try this out. Is it possible to do this without the prosciutto or would the filling pop out too easily? Maybe an alternative? I just don't buy it often =]
butterbeans (author)  yosusie2 years ago
thanks for the compliment.
the benefit of the prosciutto is its ability to hold everything together but be fully cooked so that you don't have to worry about different cooking times (e.g. the batter vs. something like bacon).
however, i did try without prosciutto (since i ran out before wrapping each popper). i am pleased to say that everything held just fine. because the batter is fairly viscous and pretty sticky, it stays on the popper without sliding off (see the furthest popper in the picture above). because it cooks quickly (like a donut), it hardens and keeps everything in)

tl;dr if you don't want to use prosciutto, the batter holds everything in just fine.
Thanks, good to know. If/when I do get around to buying it, I'd like to try out your actually recipe. But for now, I'll be trying this w/o.
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