Bacon
and Cheddar Corn Pancakes
We intended
to make a savory pancake, one that would work for lunch or a quick,
light dinner. This works but with maple syrup, we thought it perfect
for breakfast or brunch.
Serve these
pancakes with maple syrup for breakfast or brunch. For dinner, use
a milk gravy or a cheddar sauce.
This recipe calls for corn kernels. You can use canned, fresh cooked,
or frozen. It’s a good way to use up a couple ears of leftover
corn from the night before.
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Ingredients
1 1/2 cups cornmeal
1 cup whole milk
1/2 of a 12-ounce package of bacon, cooked crisply
1
1/2 cups all-purpose flour
1/2 teaspoon baking soda
1 tablespoon baking powder
1/2 teaspoon salt
3 tablespoons sugar
2
large eggs, whisked
4 tablespoons melted butter or oil
1 1/2 cups buttermilk
additional milk if required
1
cup grated cheddar cheese
1 cup corn kernels
Directions
1. Mix the milk and cornmeal together in a large bowl. Set it side.
Soaking will help soften the cornmeal for a smoother pancake.
2. Snip the bacon into pieces and set aside.
3. In another bowl, mix the flour, baking soda, baking powder, salt
and sugar together. Set aside.
4. Add the eggs, melted butter, and buttermilk into the cornmeal mix.
Add the flour mixture to that and stir until combined but not smooth.
Do not over mix. Fold in the bacon, cheddar, and corn kernels.
5. Pour about 1/2 cup of batter onto a hot, lightly greased griddle.
Cook for about two minutes on medium heat or until the edges are set
and the bubbles begin to cook into open craters. Turn over and cook
on the other side.
Serve hot.
Perfect
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