Categories: Breakfast, Pancakes

Ingredients

• 3/4 cup yellow cornmeal, preferably stone-ground
• 3/4 cup all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 3/4 cups buttermilk
• 2 large eggs
• 1/3 cup pure maple syrup
• 3 tablespoons unsalted butter, melted
• 5 slices bacon, cooked, drained, and diced

Directions

1. In a bowl, whisk the cornmeal, flour, baking powder, baking soda, and salt together.

2. In another bowl, whisk the buttermilk, eggs, maple syrup, and melted butter together; blend well.

3. Pour the liquid ingredients over the dry ingredients and mix with the whisk, stopping when everything is just combined (don’t worry if batter is a bit lumpy).

4. With a rubber spatula, gently fold in the bacon.

5. Lightly butter, oil, or spray your griddle or skillet; preheat over medium heat (if using an electric skillet, set to 350°).

6. Preheat oven to 200°, if you are going to hold pancakes until serving time.

7. Spoon 1/4 cup batter onto the griddle for each pancake, allowing space for spreading.

8. When the undersides of the pancakes are golden and the tops are speckled with bubbles that pop and stay open, flip the pancakes over with a wide spatula; cook until the other sides are light brown.

9. Serve immediately, or keep the finished pancakes in the preheated oven while you make the rest of the batch.

10. Serve—plain or with maple syrup and butter.

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