Ingredients
- 2 cups cormeal
- 1 ts salt
- 2 ts baking powder (or use self rising cornmeal, I have and it was just as good, don’t add the baking powder if you use self rising cornmeal)
- 1 3/4 cups buttermilk
- 4 TB butter, melted/cooled (or 3 TB bacon fat)
- 1 egg
- 1/4 cup mild cheddar cheese, shredded (I have used Monterey jack too)
- 1/2 cup +/- of cooked bacon, chopped up
- Couple dashes of hot sauce
- A couple good dashes of onion powder
- A good handful of freshly chopped scallions
- Some butter or bacon fat for frying pancakes
- chopped scallions or decorating
Directions
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In a large bowl, combine cornmeal, salt and baking powder. (I’ve also just used self-rising cornmeal; if you do use this then don’t add in the baking powder).
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In a small bowl crack open the egg, add in the hot sauce and the onion powder and whisk. Next whisk in the buttermilk and melted butter or bacon fat until fully combined. Add in the dry ingredients, then fold in the bacon bits, shredded cheese, and scallions.
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Melt about 1/2 teaspoon butter in a large non-stick skillet over medium heat. Once completely melted, pour about ¼ +/- cup batter in pan. These pancakes don’t really spread like normal pancakes so you will have to mold them with your spatula to form them into circles. Cook till golden brown then flip over. Maybe 4-5 minutes each side? They take a bit longer to cook than normal pancakes.
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Keep in mind when pouring these onto the griddle, don’t make them too thick as they are heavier than normal pancakes and will take longer to bake; you don’t want a gooey middle.