Cornmeal & Bacon Pancakes
Yield
4 servingsPrep
10 minCook
20 minReady
35 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ⅓ | cup |
cornmeal
yellow |
|
| 1 | cup |
all-purpose flour
|
|
| 1 | teaspoon |
salt
|
|
| 2 | teaspoons |
baking powder
|
|
| 1 | each |
eggs
|
|
| 1 ¼ | cups |
milk
|
|
| 1 | tablespoon |
bacon drippings
melted |
|
| 2 | slices |
bacon
cooked, crumbled |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 79 | ml |
cornmeal
yellow |
|
| 237 | ml |
all-purpose flour
|
|
| 5 | ml |
salt
|
|
| 1E+1 | ml |
baking powder
|
|
| 1 | each |
eggs
|
|
| 296 | ml |
milk
|
|
| 15 | ml |
bacon drippings
melted |
|
| 2 | slices |
bacon
cooked, crumbled |
|
Directions
Mix cornmeal, flour, salt and baking powder.
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. Cook pancakes in a skillet or on a griddle.
