Best Cornmeal Bacon Pancakes Recipes

MAX'S CORNMEAL AND BACON FAT PANCAKES

Steps:

• Combine dry ingredients in a large mixing bowl. Add liquid bacon fat and vanilla to dry ingredients and whisk briefly to incorporate. Add the eggs and whisk enough to blend, but don't overdo it. Add yogurt and stir just enough to blend, adding water until thick, but not stiff or lumpy. Let stand for 30-60 minutes on the counter, without fail. If you don't let it stand, you will be unhappy with results! Preheat cast iron skillet or griddle for 5-10 minutes and lightly coat with bacon fat. Reduce heat to medium-low, and pour batter by 1/4 cup-fulls onto pan; the batter should drop more than pour, and result in a 4 inch pancake. Flip once when edge looks dull, approx 60 seconds. Cook about one minute more and remove to plate. Center should be moist but not wet. Lower heat if browning too fast and uncooked in the center. Serve with warm pure maple syrup, powdered sugar and lemon juice, nutella, or your favorite topping. You may want to consider skipping the butter, though. Go for a hike, bike, or ski. Enjoy!

GLUTEN FREE BACON PARMESAN CORNMEAL PANCAKES

Steps:

• 1. Pan fry the bacon until crisp. Drain on a paper towel lined plate, and when cool enough to handle, crumble them into small pieces.
• 2. In a medium bowl, whisk the cornmeal, flour, salt, and sugar. Set aside.
• 3. In a large bowl whisk the egg with the milk. Stir the dry ingredients into the wet ingredients until just combined.
• 4. Stir in the sour cream, followed by the jalapeno, bacon, and parmesan cheese. .
• 5. Ladle ¼ cup of batter onto a nonstick pan coated with bacon grease and a little bit of extra butter.
• 6. Cook the pancakes for about 4 minutes per side. Flip when bubbles begin to form and pop on the top and sides of each. Serve with warm, 100% pure maple syrup and additional strips of bacon

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.

CORNMEAL & BACON PANCAKES

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.

CORNMEAL & BACON PANCAKES

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.