* Exported from MasterCook *
Pancakes, Sweet Corn Pancakes with Bacon
Recipe By :Kelly Senyei
Serving Size : 4 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Pancakes/Waffles
Posted Stand Mixer
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 strips uncooked thick-cut bacon
1/3 cup sliced scallions -- plus more for topping
1 1/4 cups sweet corn -- fresh or frozen (thawed)
1 1/2 cups all-purpose flour
1/2 cup cornmeal
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 3/4 cups buttermilk
1 large egg
2 Tablespoons unsalted butter -- melted
Maple syrup -- for serving
PREP: 15 MINUTES
COOK: 5 MINUTES
Dice the bacon into 1/4" pieces then add it to a large skillet set
over medium-low heat. Cook the bacon until all the fat has rendered
off. Using a slotted spoon, remove the bacon from the pan into a
small bowl and set it aside. Pour off all but 2 tablespoons of the
fat, reserving any extra drippings to cook the pancakes (optional).
Add the scallions to the pan and cook, stirring, until sautéed, about
3 minutes. Add the scallions to the bowl with the bacon and stir to combine.
In a large bowl, whisk together the flour, cornmeal, baking powder,
baking soda and salt.
In a separate medium bowl or liquid measuring cup, whisk together the
buttermilk, egg and melted butter. Add the wet mixture to the dry
ingredients and stir just until combined. (The mixture should be
lumpy.) Stir in the bacon-scallion mixture and the corn.
Heat a large griddle or skillet then grease it with the reserved
bacon fat or butter. Drop 1/4-cup portions of the batter onto the
heated griddle. Once bubbles form across the tops of the pancakes,
flip them once and continue cooking an additional 1 to 2 minutes or
until cooked through.
Serve the pancakes warm with maple syrup.
Cal 572, Fat 26g, Carb 66g, Sod 659mg, Fiber 4g, Pro 17g
S(Internet address):
"https://www.justataste.com/sweet-corn-pancakes-bacon-recipe/";
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Per Serving (excluding unknown items): 465 Calories; 15g Fat (29.8%
calories from fat); 17g Protein; 65g Carbohydrate; 4g Dietary Fiber;
83mg Cholesterol; 938mg Sodium. Exchanges: 4 Grain(Starch); 1/2 Lean
Meat; 0 Vegetable; 1/2 Non-Fat Milk; 2 1/2 Fat; 0 Other Carbohydrates.
NOTES : 2019 - 0320