Bacon is popular. And with good reason, it is mighty fine eats. It’s crispy (unless you like limp bacon, which if you do, let’s not discuss that), salty, and smoky. Bacon has seen a new popularity though popping up in things like cupcakes and ice cream.
Or maybe that’s always been the case but now it’s getting more press. Regardless it was time to jump on the train and do something with bacon. We love bacon at the HQ and Scott is always tossing hints my way about putting more bacon on top of things.
I took the challenge.
As I was assembling things in the kitchen you could hear him muttering, “What’s going on Rocks?” (He always pretends to be talking to Rocky when he’s trying to work something out.) “She’s got bacon out but it looks like she’s making pancakes.”
All he had to do was put two and two together which would have given him maple bacon pancakes!
Andrea’s Maple Bacon Pancakes
- 1/2C Cornmeal
- 1 1/2C White Whole Wheat Flour
- 1tsp Baking Soda
- 1tsp Ground Cinnamon
- 4 Slices of Cooked Bacon, chopped (the bacon needs to be crispy)
- 2C Apple Cider
- 1TBSP Maple Syrup
- 1tsp Vanilla Extract
Preheat griddle on medium. In a large mixing bowl combine cornmeal, flour, baking soda, and cinnamon. Whisk together. In a smaller bowl, combine the cider, syrup, and vanilla. Slowly add the wet mixture to the dry ingredients and gently stir until everything is combined.
Drop by the spoonful on a greased griddle (I use olive oil) and cook until you see bubbles popping up in the middle of the pancake. About 2 minutes. Flip and finish cooking on the other side. Roughly 1-2 minutes. Remove from griddle and serve warm.
These pancakes turned out way better than I anticipated! They are fluffy and full of flavor making them perfect for a very cold and blustery winter morning. The bacon and maple flavor is very subtle. You get hints of smokiness and saltiness throughout the pancake. The maple syrup on top helps keep everything balanced out.
The bacon softens a bit during cooking so there isn’t any hard crunchy pieces that catch you by surprise. These are creamy and fluffy pancakes.
When I make pancakes my philosophy is the same as when I make soup or stews. Go big or go home. This batch makes a good bit of pancakes which can be frozen and toasted up later. I reheat pancakes in the toaster oven this way they get a little crispy around the outside edges.
If you don’t have cider, you can use water. You might have to add in a touch more syrup through to give some extra sweetness to the mix. I find that milk, both dairy and nondairy, make pancakes heavy. However if you want to use those instead of cider or water, go for it!
I can’t wait to toast up the leftovers and have them all over again! My first bacon inspired dish was a success!
Have fun guys, and remember, always play with your food! Enjoy!
This recipe was featured on Maple Syrup World.