Cornmeal and Bacon Pancakes
Good old fashioned southern cooking, cornmeal and bacon pancakes, with bacon fat in the batter as well as crisp crumbled bacon.
1 cup all-purpose flour
1/3 cup yellow cornmeal
2 teaspoons baking powder
1 teaspoon salt
1 large egg
1 1/4 cups milk
1 tablespoon melted bacon fat
2 slices bacon, cooked and crumbled
- Mix flour, cornmeal, baking powder and salt in a large bowl.
- In a separate bowl, beat the egg. Add milk and then bacon fat. Stir this mixture slowly into the dry ingredients, mixing well. The batter should be fairly thin; add more milk if necessary. Mix in crumbled bacon.
- Heat a lightly greased griddle or skillet over medium heat (375°F | 190°C). Griddle is ready when a few drops of water bubble and skitter rapidly around.
- For each pancake, pour scant 1/4 cup batter onto hot griddle. Cook pancakes until surface is covered with bubbles and appear dry around the edges. Turn and cook other side until golden brown.
Makes 4 servings.