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Mancakes
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Prep Time:
15 minutes
15 minutes
Cook Time:
20 minutes
20 minutes
Total Time:
45 minutes
45 minutes
Indulgent cornmeal pancakes filled with bacon, cheese, and green onions, ideal for hearty breakfasts.
Ingredients:
- 8 ounces bacon, chopped
- 0.5 cup thinly sliced green onions
- 1.25 cups all-purpose flour
- 0.75 cup cornmeal
- 1 tablespoon baking powder
- 1 pinch cayenne pepper
- 1.3333333730698 cups milk
- 2 ounces sharp Cheddar cheese, grated
- 2 large eggs, beaten
- 2 tablespoons butter, melted
- 1 tablespoon white sugar
- 1 cup warm maple syrup, or to taste
- 0.125 teaspoon chipotle chile powder, or to taste
- 1 teaspoon vegetable oil
- 1 teaspoon butter
Instructions:
- In a large skillet over medium-high heat, cook bacon until evenly browned, about 10 minutes, stirring occasionally. Remove from heat. Add green onions to the bacon and saute until slightly softened, about 1 to 2 minutes. Strain the bacon mixture in a strainer, saving the drippings.
- In a large bowl, combine flour, cornmeal, baking powder, salt, black pepper, and cayenne pepper. Add drained bacon mixture, milk, Cheddar cheese, eggs, melted butter, and sugar. Whisk until smooth and let the batter rest for 10 minutes.
- Whisk together maple syrup and chipotle chile powder until smooth and well combined.
- In a sizzling mix of 1 teaspoon bacon drippings, 1 teaspoon oil, and 1 teaspoon butter, let the griddle work its magic over medium-high heat. Pour 1/4 cupfuls of batter onto the griddle and cook until bubbles emerge and edges are crisp, about 3 to 4 minutes. Flip and cook until golden brown, for another 2 to 3 minutes. Continue until the batter is used up. Plate the pancakes and drizzle with maple syrup for a sweet finish.