Bacon And Cheddar Cornmeal Pancakes Recipes

BACON CORN PANCAKES

Steps:

• Preheat griddle over medium heat. In a large bowl, combine the flour, sugar, baking powder, salt and pepper. In another bowl, whisk the eggs and rice milk; stir into dry ingredients just until moistened. Stir in corn, bacon and onion., Lightly grease griddle. Pour batter by 1/4 cupfuls onto griddle; cook until edges are dry and bottoms are golden brown. Turn; cook until the second side is golden brown. Serve with syrup., Freeze option: Freeze cooled pancakes between layers of waxed paper in a freezer container. To use, place pancakes on an ungreased baking sheet, cover with foil and reheat in a preheated 375° oven until heated through, 5-10 minutes. Or, place a stack of 3 pancakes on a microwave-safe plate and microwave on high until heated through, 45-90 seconds.

BACON AND CHEDDAR CORNMEAL PANCAKES

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until crisp, 10 to 12 minutes. Drain bacon slices on paper towels. Crumble when cool enough to handle.
• While the bacon is cooking, whisk flour, cornmeal, sugar, salt, and baking soda together in a large bowl.
• Whisk milk, oil, yogurt, and eggs together in another bowl. Add to the dry ingredients and whisk until just combined.
• Heat a griddle over medium heat to 350 degrees F (175 degrees C). Pour 1/4 cupfuls of batter onto the hot griddle to form 4-inch rounds; sprinkle about 1 tablespoon Cheddar and 1 tablespoon crumbled bacon onto each pancake. Cook until golden, about 1 to 2 minutes per side. Repeat to make remaining pancakes.
• Serve with remaining Cheddar and syrup.

CHEDDAR BACON PANCAKES RECIPE - (4.4/5)

Steps:

• Mix flour, cornmeal, baking powder, baking soda and salt. In separate bowl, mix buttermilk and egg. Add wet ingredients to dry ingredients; mix until just combined. Batter should have some lumps. Gently told in bacon and cheese. Preheat skillet over medium heat; brush with 11/2 tsp. butter or 1 tsp. oil. Using 1/4 cup measure, scoop batter onto warm skillet. Cook 2-3 minutes until small bubbles form on surface of pancake; flip. Reduce heat to medium-low; cook 1-2 minutes or until golden. Transfer to baking sheet; place in preheated 200°F oven to keep warm. Repeat with remaining batter.

APPLE, BACON AND CHEDDAR PANCAKES

Steps:

• In a large bowl, mix flour, baking powder, and salt.
• In a small bowl, whisk melted butter, eggs and milk.
• Whisk milk mixture into flour mix to make a pancake batter.
• If it appears too thick, thin with a little more milk.
• Do not overbeat- the mixture should be slightly lumpy.
• Gently fold in apples, cheese, and bacon into pancake batter.
• Heat a large nonstick skillet lightly coated with some oil over medium high heat.
• Using a 1/4 cup measuring cup, pour into skillet.
• Cook pancake until done (about 3-4 minutes per side).
• Set aside, keep warm.
• Repeat with remaining batter.
• Serve pancakes with maple syrup.

CORN AND BACON PANCAKES

Steps:

• In a large bowl, combine the biscuit mix, sugar and cornmeal. In a small bowl, combine eggs and milk; stir into dry ingredients just until moistened. Stir in corn and bacon. , Pour batter by 1/4 cupfuls onto a greased hot griddle. Turn when bubbles form on top; cook until second side is golden brown. Serve with syrup.

BACON AND CHEDDAR CORNMEAL JOHNNYCAKES

Steps:

• Preheat the oven to 200°; have ready a rimmed baking sheet.
• In a large frying pan, heat the oil over medium heat.
• Add the bacon and cook, stirring, until crisp and golden, about 6 minutes.
• Using a slotted spoon, transfer the bacon to paper towels to drain.
• Pour off and reserve the fat, leaving a thin film of fat in the pan.
• In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
• In a medium bowl, whisk together the milk, eggs, and 2 tablespoons of the reserved bacon fat.
• Pour the milk mixture into the flour mixture and whisk just until combined.
• Fold in the bacon and cheese.
• Reheat the frying pan over medium heat until hot.
• For each johnnycake, pour about 1/4 cup of the batter into the pan and cook until bubbles form on the surface, about 1 1/2 minutes.
• Flip and cook the other side until golden, about 1 minute more.
• Transfer to the baking sheet and keep warm in the oven.
• Repeat until all the batter is used, greasing the pan with more reserved fat, as needed.
• Serve the johnnycakes piping hot, with plenty of butter and honey.

CORN AND BACON PANCAKES

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.