Ingredients
6
6 servings
- •8 ounces bacon, chopped
- •½ cup thinly sliced green onions
- •1 ¼ cups all-purpose flour
- •¾ cup cornmeal
- •1 tablespoon baking powder
- •¾ teaspoon salt
- •1 pinch ground black pepper
- •1 pinch cayenne pepper
- •1 ⅓ cups milk
- •2 ounces sharp Cheddar cheese, grated
- •2 large eggs, beaten
- •2 tablespoons butter, melted
- •1 tablespoon white sugar
- •1 cup warm maple syrup, or to taste
- •⅛ teaspoon chipotle chile powder, or to taste
- •1 teaspoon vegetable oil
- •1 teaspoon butter
Instructions
- Place bacon in a large skillet and cook over medium-high heat, stirring occasionally, until evenly browned, about 10 minutes; remove from heat. Stir green onions into bacon and saute in hot fat until slightly softened, 1 to 2 minutes. Transfer bacon mixture to a strainer to drain, retaining drippings.
- Whisk flour, cornmeal, baking powder, salt, black pepper, and cayenne pepper together in a large bowl. Add drained bacon mixture, milk, Cheddar cheese, eggs, melted butter, and sugar to flour mixture; whisk until batter is smooth. Let batter rest for 10 minutes.
- Combine maple syrup and chipotle chile powder together in a small bowl; whisk until chile powder is completely dissolved.
- Heat 1 teaspoon bacon drippings, 1 teaspoon oil, and 1 teaspoon butter on a griddle over medium-high heat. Drop batter by 1/4-cupful onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter. Transfer pancakes to plate and top with maple syrup.
Nutritional Facts
Per 6 servings
- Calories: 502
- Carbohydrate: 73g
- Fat: 17g
- Fiber: 2g
- Protein: 15g
- Sugar: 36g
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