Bacon And Cheddar Cornmeal Pancakes Recipes
SAVORY BACON-CHEDDAR PANCAKES WITH CORN AND JALAPEñO RECIPE
Who ever said American pancakes have to be sweet? What's stopping us from savory-ing them up? That's exactly what these pancakes are. They start with a basic American-style pancake recipe, but they come stuffed with crisp bacon, sautéed corn, jalapeño peppers, scallions, and-the kicker-pockets of gooey melted cheddar cheese.
Provided by J. Kenji López-Alt
Categories Breakfast Brunch Pancake
Time 30m
Yield 6
Number Of Ingredients 15
Steps:
- Cook undisturbed until edges of pancakes begin to set and bubbles start to break the top surface, about 1 1/2 to 2 minutes. Carefully flip the pancakes with a thin, flexible spatula and cook on second side until golden brown and completely set, about 2 minutes longer. Transfer to a wire rack set in a rimmed baking sheet in a warm oven while you cook the remaining pancakes. Serve, garnished with remaining scallions and drizzled with honey. This Recipe Appears In Make These Savory Bacon and Corn Pancakes With Cheddar and Jalapeño
Nutrition Facts : Calories 514 kcal, Carbohydrate 56 g, Cholesterol 107 mg, Fiber 4 g, Protein 21 g, SaturatedFat 8 g, Sodium 1052 mg, Sugar 11 g, Fat 24 g, ServingSize Seves 4 to 6, UnsaturatedFat 0 g
MANCAKES
Sweet/savory hybrids can be tricky sometimes but I think this worked beautifully. We are talking about bacon, cheese, and onions after all, so it wasn't that big of a shock. The way the chipotle-spiced maple syrup brought everything together was a risk well rewarded.
Provided by Chef John
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 45m
Yield 6
Number Of Ingredients 17
Steps:
- Place bacon in a large skillet and cook over medium-high heat, stirring occasionally, until evenly browned, about 10 minutes; remove from heat. Stir green onions into bacon and saute in hot fat until slightly softened, 1 to 2 minutes. Transfer bacon mixture to a strainer to drain, retaining drippings.
- Whisk flour, cornmeal, baking powder, salt, black pepper, and cayenne pepper together in a large bowl. Add drained bacon mixture, milk, Cheddar cheese, eggs, melted butter, and sugar to flour mixture; whisk until batter is smooth. Let batter rest for 10 minutes.
- Combine maple syrup and chipotle chile powder together in a small bowl; whisk until chile powder is completely dissolved.
- Heat 1 teaspoon bacon drippings, 1 teaspoon oil, and 1 teaspoon butter on a griddle over medium-high heat. Drop batter by 1/4-cupful onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter. Transfer pancakes to plate and top with maple syrup.
Nutrition Facts : Calories 502 calories, Carbohydrate 73.3 g, Cholesterol 101.8 mg, Fat 17.2 g, Fiber 2.1 g, Protein 15 g, SaturatedFat 8 g, Sodium 967.8 mg, Sugar 36.4 g
CORN AND BACON PANCAKES
Categories Food Processor Breakfast Brunch Kid-Friendly Bacon Cornmeal Corn Pan-Fry Gourmet Sugar Conscious Kidney Friendly Peanut Free Tree Nut Free Soy Free Small Plates
Yield Makes about 12 pancakes
Number Of Ingredients 11
Steps:
- In a bowl whisk together the cornmeal, the flour, the sugar, the baking powder, and the salt. In a food processor purée coarse the corn. In another bowl whisk together the corn purée, the eggs, the milk, and 2 tablespoons of the melted butter, add the egg mixture to the cornmeal mixture, and stir the batter until it is just combined. Let the batter stand, covered, for 10 minutes and stir in the bacon, crumbled.
- Heat a griddle over moderate heat until it is hot and brush it lightly with some of the additional melted butter. Working in batches, pour the batter onto the griddle by 1/4-cup measures and cook the pancakes for 1 minute on each side, or until they are golden, transferring them as they are cooked to a heated platter and brushing the griddle with some of the additional melted butter as necessary. Serve the pancakes with the syrup.
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