I’ve had a really random hankering for pancakes – something I never crave for – and then once I made my first ever batch with a really excellent recipe from Allrecipes, I’ve been making them in various incarnations since. Based on experience, we know that cornbread is often studded with bacon. We also know that bacon is often served alongside pancakes. Incorporating all three flavors can’t go wrong! And so I did.
Pancakes are so gratifying because they’re so quick and easy to make. They’re also a socially acceptable way to eat dessert for breakfast, and I do not mind that at all. I edited the original recipe by replacing half of the all-purpose flour with corn flour, and using bacon fat instead of butter for the fat in the pancakes. These are definitely still sweet, with just a hint of smokiness and Southern flavor from the cornmeal. These are supremely good with maple syrup and with thick cut bacon.
Bacon Cornbread Pancakes
Makes 7 pancakes
Adapted from Allrecipes
3/4 cup milk
2 tablespoons white vinegar
1/2 cup all-purpose flour
1/2 cup fine cornmeal
2 tablespoons white sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons bacon fat, melted
1. Combine milk with vinegar in a medium bowl and set aside for 5 minutes to “sour”.
2. Combine flour, cornmeal, sugar, baking powder, baking soda, and salt in a large mixing bowl. Whisk egg and bacon fat into “soured” milk. Pour the flour mixture into the wet ingredients and whisk until lumps are gone.
3. Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side.