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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Faizan Hakeem
[email protected]These pancakes were amazing! I made them for my kids and they loved them. I will definitely be making these again.
Waleed Salah
[email protected]These pancakes were a bit too dry for my taste. I think I will try adding a little bit more milk next time.
princesse louna
[email protected]I love these pancakes! They are so easy to make and they taste amazing. I always add a little bit of extra corn and bacon to mine. :)
Azkakar 123
[email protected]These pancakes were absolutely delicious! I made them for my family for breakfast and they were a huge hit. The corn and bacon add a great flavor and texture to the pancakes. I will definitely be making these again.