Name: Bacon and Cheddar Cornmeal Pancakes
Prep time: 5 min
Cook time: 5 min
Yield: 16
Ingredients: Bacon - 1 (16 ounce) package; All-purpose flour - 1 cup; Cornmeal - 1 cup; White sugar - ¼ cup; Salt - 1 teaspoon; Baking soda - 1 teaspoon; Milk - 2 cups; Vegetable oil - ¼ cup; Plain yogurt, or to taste - ¼ cup; Eggs - 2 large; Grated Cheddar cheese, divided - 2 cups; Maple syrup, or to taste - ½ cup

Recipe information

Cooking:

5 min.

Servings per container:

Source:

More details

Ingredients for - Bacon and Cheddar Cornmeal Pancakes

1. Bacon - 1 (16 ounce) package

2. All-purpose flour - 1 cup

3. Cornmeal - 1 cup

4. White sugar - ¼ cup

5. Salt - 1 teaspoon

6. Baking soda - 1 teaspoon

7. Milk - 2 cups

8. Vegetable oil - ¼ cup

9. Plain yogurt, or to taste - ¼ cup

10. Eggs - 2 large

11. Grated Cheddar cheese, divided - 2 cups

12. Maple syrup, or to taste - ½ cup

How to cook deliciously - Bacon and Cheddar Cornmeal Pancakes

1. Stage

Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until crisp, 10 to 12 minutes. Drain bacon slices on paper towels. Crumble when cool enough to handle.

2. Stage

While the bacon is cooking, whisk flour, cornmeal, sugar, salt, and baking soda together in a large bowl.

3. Stage

Whisk milk, oil, yogurt, and eggs together in another bowl. Add to the dry ingredients and whisk until just combined.

4. Stage

Heat a griddle over medium heat to 350 degrees F (175 degrees C). Pour 1/4 cupfuls of batter onto the hot griddle to form 4-inch rounds; sprinkle about 1 tablespoon Cheddar and 1 tablespoon crumbled bacon onto each pancake. Cook until golden, about 1 to 2 minutes per side. Repeat to make remaining pancakes.

5. Stage

Serve with remaining Cheddar and syrup.