Cornmeal Bacon Pancakes Recipes
CORNMEAL & BACON PANCAKES
Make and share this Cornmeal & Bacon Pancakes recipe from Food.com.
Provided by Candace Michelle
Categories Breakfast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Mix together cornmeal, flour, salt, and baking powder.
- In a separate bowl, beat the egg, add milk, then bacon fat.
- Stir this mixture in with the dry ingredients, mixing well. The batter should be fairly thin; add more milk if necessary. Finally, mix in bacon.
- Cook pancakes in a skillet or griddle and serve with butter and maple syrup.
Nutrition Facts : Calories 270.8, Fat 9.8, SaturatedFat 3.9, Cholesterol 71.3, Sodium 916.4, Carbohydrate 35.9, Fiber 1.6, Sugar 0.2, Protein 9.4
CORNMEAL & BACON PANCAKES
I remember my Gramma making something like this when I was small. It tasted like a mix of pancake with cornbread, I remember best part was the bits of bacon. This may not be Gramma's mix, but it sure sounds good.
Provided by Pat Campbell @fillemup
Categories Other Breakfast
Number Of Ingredients 8
Steps:
- Mix together cornmeal, flour, salt, baking powder. Beat the egg; add milk, then add the bacon fat.
- Stir this mixture slowly into dry ingredients, mixing well. The batter should be fairly thin. Mix in bacon. Cook in skillet or on a griddle. Serve with butter and your choice of syrup.
- Recipe may be doubled & more bacon added to taste.
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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- Preheat your oven to 350 degrees, Line a rimed baking sheet with foil. Lay out the bacon strips onto the prepared baking sheet. Cook the bacon for 25 to 30 minutes, flipping the bacon halfway through, or until the fat has cooked off and the bacon is crispy. Be sure to keep an eye on it during the last few minutes of cooking, it can burn easily. Drain on a plate lined with paper towels. Once cooled crumble with fingers.
- While the bacon is cooking mix the cornmeal, oat flour, baking powder, salt, and xanthan gum in a medium mixing bowl until well incorporated. Measure out your milk in a liquid measuring cup. Add the egg into the milk and whisk together, stir in the melted butter and maple syrup. Add the wet ingredients to the dry, stir until well combined. Allow the batter to rest for 10 minutes. The batter should be pretty thick, yet still fall off the spoon.
- Heat a flat griddle or nonstick skillet over medium low heat. Melt 1 tablespoon butter. Measure out scant 1/4 cup of the batter, use a spatula to kind of help the batter spread out a little. Fit 2 or 3 pancakes in a pan at the same time. Cook one side for about 4 minutes, flip once the pancake has risen a little and is looking dry around the edges. cook on the other side for another minute or two. Repeat until you have made all the pancakes, should make 6 to 7 pancakes. To keep the cooked pancakes warm place them on a baking sheet in your oven set at 200 degrees.
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