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!
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