Categories: Breakfast
Ingredients
- 10 slices of bacon
- 4 tbsp. bacon grease
- 1 1/2 cups all-purpose flour
- 1 1/2 cups cornmeal
- 1/2 tsp kosher salt
- 1 tbsp. baking powder
- 1 1/2 tsp baking soda
- 2 large eggs
- 3 tbsp. maple syrup, plus more for serving
- 1 tbsp. pure vanilla extract
- 2-2 1/2 cups buttermilk
- Butter, for cooking the pancakes
Directions
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Preheat the oven to 200.
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Cut the bacon in small pieces. Place in a large skillet and cook over medium heat, stirring occasionally, until very crisp, 12-15 minutes. Remove the bacon with a slotted spoon and drain the bacon on paper towels. Reserve 4 tbsp. of bacon grease, more if you want to cook the pancakes in bacon grease instead of butter.
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In a large mixing bowl, whisk together the flour, cornmeal, salt, baking powder and baking soda.
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In a separate bowl, whisk together the eggs, 3 tbsp. maple syrup, vanilla and 2 cups buttermilk. Add the wet ingredients to the dry ingredients and stir to combine. Stir in the reserved bacon grease. If the batter is too thick, add a little more buttermilk. Stir in half of the cooked bacon.
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Heat a skillet over medium-low until hot. Melt about 1 tbsp. of butter on the skillet and ladle 1/4 cup of batter per pancake. Cook until the edges of the pancake start to look dry and the bottom is golden brown, about 3 minutes. Flip and cook another 2-3 minutes or until golden brown. Put on a heatproof plate and keep warm in the oven while cooking the rest of the pancakes.
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Serve the pancakes with maple syrup and the rest of the bacon on top.