Week 41 - Bacon Cheddar Pancakes

I started out on this mission loving pancakes, and I still do, but I've been craving something non-sweet for breakfast on the weekends lately.  So I was on the hunt for another savory pancake.  Yet again, I was inspired by our local farmer's market.

At our local market there is a vendor that sells humanely-raised pigs and no antibiotics, growth hormones, preservatives, or MSG.  They piqued our interest because about 5 years ago my husband and I decided not to eat pork anymore because of all the additives commercial pig farms add to their animals and meat.  We started off buying a couple pork chops from them and cooking them on the grill.  Boy, was it good.  Since then we have been back to buy various other products from them, including bacon.  Lots of bacon.  I'm talking 3 packages of bacon in a 2 week span.  It's like the pork flood gates opened and we are up to our ears in bacon now.  Okay, not really, but we did stock up and throw a packet or two in our freezer for later.

I found this recipe on Little Kitchie.  Cooked bacon is crumbled and incorporated into a more savory batter made with cornmeal.  I served these up with a side of what else, but bacon!
Jó étvágyat!

Bacon Cheddar Pancakes

Ingredients

• 1 large egg
• 1 cup buttermilk
• 1 cup all-purpose flour
• 1 tablespoon cornmeal
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/8 teaspoon kosher salt
• 3 sliced bacon, cooked and crumbled
• 1/4 cup sharp cheddar cheese, shredded
• butter, for the skillet
  

Directions

1.  In a small bowl, whisk buttermilk and egg until thoroughly mixed.
2.  In a medium bowl, whisk together flour, cornmeal, baking powder, baking soda, and salt. Add the buttermilk and egg mixture and mix until just combined (the batter should still have small to medium lumps). Gently fold in the bacon and cheese.

3.  Preheat a large skillet over medium heat and brush with 1 1/2 teaspoons of butter. Using a 1/4 cup measure, scoop the batter onto the skillet. Cook 2-3 minutes, until small bubbles form in the batter. Flip and cook for another 1-2 minutes.

4. Serve warm with butter and syrup.