Savory Hatch Chile And Candied Bacon Pancakes Recipes

SAVORY HATCH CHILE AND CANDIED BACON PANCAKES

Steps:

• Preheat oven to 400°F.
• Make the candied bacon: Line a rimmed baking sheet with aluminum foil, set a pie or cookie cooling rack on the cookie sheet and spray with cooking spray.
• Sprinkle 4 slices of thick cut back with sugar. Lay on top of the rack.
• Bake in oven for 30 minutes (15 if you use regular sliced bacon), or until the bacon is crispy and caramelized. Watch closely with whether you use thin or thick since the sugar can begin to burn.
• Allow to cool, then crumble. It's a good idea to double the recipe because I'll bet you won't' be able to resist munching on one (or two or three) pieces while you're waiting.
• For the pancakes:
• Combine the flour, cornmeal, baking powder, baking soda, and sugar in a large bowl. Stir to blend well.
• Combine the milk, egg, and lemon juice in a small bowl, use a fork or whisk to incorporate the egg.
• Stir the milk mixture into the flour mixture, mix with a spoon until well blended and fairly smooth. Mix in the onions, chiles, and bacon.
• Heat a griddle or cast iron skillet over medium high heat. Add a tablespoon of butter or oil to the pan. Using a 1/4 cup measure, pour batter onto the pan. Cook until a golden brown, turn and brown the other side, about 5 minutes total.
• Serve immediately and enjoy! They're absolutely scrumptious drizzled with maple syrup.

BACON, CHEDDAR, & CHIVE SAVORY PANCAKES

Steps:

• Cook the chopped bacon in a skillet until crispy. Drain the fat and set the bacon aside.
• Preheat a griddle (if using) or skillet over medium heat.
• Combine flour, salt, and sugar in a large bowl. Add the eggs, milk, and melted butter and mix thoroughly until well combined.
• Stir in baking powder, taking care to get it thoroughly mixed into the batter. Let the batter stand for 5 minutes.
• Add the cheese, cooked bacon, and chives into the batter, stirring until just combined.
• Pour the batter onto the preheated griddle/pan (see note below about adding butter); I like to use about 1/2 cup of batter per pancake, but you can go bigger or smaller depending on your personal preferences. Cook until the bottom is browned, the edges are looking solid, and bubbles are coming up through the center of the pancake. Flip over and cook for an additional 2 minutes or so, then set aside to cool.
• Garnish with sour cream, and additional cheese and chives.