Sweet, Savory, Simple: Buttermilk Corn Pancake Recipe.

A stack of buttermilk corn pancakes adorned with crispy bacon and a drizzle of maple syrup is the epitome of sweet and savory perfection. This hearty breakfast option, with its fluffy texture and rich, delicious flavor, caters to a wide range of taste buds. Perfect for brunch or a leisurely weekend treat, this recipe is worth adding to your repertoire.

Ingredients

Here’s what you’ll need to make buttermilk corn pancakes with bacon and maple syrup:

For the pancakes

• 1 1/4 cups yellow cornmeal

• 3/4 cup all-purpose flour

• 2 tablespoons sugar

• 1 3/4 teaspoons baking powder

• 1/2 teaspoon baking soda

• 1/2 teaspoon salt

• 2 large eggs

• 1 1/2 cups buttermilk (fine for fluffy results)

• 2 tablespoons unsalted butter, melted

• 1 teaspoon vanilla extract (optional, for added flavor)

• Vegetable oil or butter for greasing

For serving

• 6-8 slices of bacon

• Maple syrup (use pure for the best taste)

Optional

• A handful of toasted pecans for crunch

• A sprinkling of chopped green onions for a unique twist

Nutrition

Here’s a breakdown of the average nutritional content per serving (2 pancakes with 2 slices of bacon and maple syrup):

Tip

For a lower-calorie version, opt for turkey bacon and reduce the amount of maple syrup.

Method

Here’s a step-by-step guide to preparing these golden beauties along with crispy bacon and syrupy goodness.

Mixing the Batter: Step 1

1. Combine the dry ingredients (cornmeal, flour, sugar, baking powder, baking soda, and salt) in a mixing bowl.
2. In a separate bowl, whisk together buttermilk, eggs, and melted butter until smooth.
3. Gradually add the wet ingredients to the dry ingredients. Stir gently just until combined—it's okay if the batter has a few lumps. Overmixing will make the pancakes dense.
4. Let the batter rest for 10 minutes. This helps hydrate the cornmeal and creates fluffier pancakes.

Cooking Pancakes: Step 2

1. Preheat a large non-stick skillet or griddle over medium heat. Lightly grease it with vegetable oil or butter.
2. Use a measuring cup (around 1/4 cup) for even portions. Pour the batter onto the hot skillet, spacing each pancake about 2 inches apart.
3. Cook until you see bubbles forming on the surface and the edges look set about 2 minutes. Flip and cook for another 2 minutes or until golden brown.
4. Transfer cooked pancakes to a warm plate and lightly cover with foil to keep them cozy while you finish the batch.

Bacon Preparation: Step 3

1. Heat a separate skillet over medium heat and add the bacon slices. Cook until crispy, turning as needed.
2. Transfer the bacon to a paper towel-lined plate to drain excess grease.
3. For added flavor, use leftover bacon grease to lightly grease your pan before pouring each batch of pancake batter. The subtle smoky essence elevates the taste.

Recipe Tip

For extra flair, sprinkle toasted pecans on top or mix them directly into your batter. If you’re feeling adventurous, try garnishing with finely chopped spring onions—the mild oniony kick pairs surprisingly well with maple syrup's sweetness.

Conclusion

Who could resist a forkful of warm buttermilk corn pancakes, a slice of savory bacon, and a drizzle of luscious maple syrup? This recipe celebrates the balance of hearty and sweet flavors, making it a timeless breakfast choice.

Looking to turn this meal into a full-blown feast? Serve the pancakes alongside scrambled eggs or a fresh fruit salad. Got your creative ideas? Share your variations in the comments below—we’d love to know your pancake flair!

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