I’ve always been a breakfast for dinner kind of girl. I just can’t deal with heavy or sweet foods first thing in the morning. They weigh me down and make me sleepy while I’m supposed to be waking up. Doughnuts at work? No thanks, I’ll save one until the afternoon. But this doesn’t mean I don’t love traditional breakfast food. Quite the contrary. I love big breakfast meals where the maple syrup from my pancakes runs directly into my eggs and bacon. I love going to a diner and ordering thick cut challah French toast. I’ll take doughnuts, muffins and hash browns. Really, it’s all good to me.
The idea of bacon polenta pancakes hit me one day. Since I’ve always dipped my bacon in the maple syrup, why not combine the two and see how they turn out? Brilliant. Because these were already really healthy, I decided to make maple whipped cream for the top in lieu of syrup. I also used candied bacon for garnish. AND I decided to add cornmeal to the batter because that just sounds awesome.
- 5 slices thick cut bacon (or 8 slices regular)
- 1 tablespoon maple syrup
- 1 cup all purpose flour
- 1 cup yellow cornmeal
- 1 tablespoon sugar
- 1 teaspoon cinnamon
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 cups buttermilk
- 2 eggs
- 1 cup heavy cream
- 4 tablespoons pure maple syrup
- Preheat the oven to 375. Spread bacon out on a baking sheet. Brush one strip with 1 tablespoon (approximately) of maple syrup. Bake until cooked through. My thick cut bacon took 30 minutes. Thin cut bacon will take less time (start checking on it after 20 minutes).
- While the bacon is cooking, whip together the heavy cream and maple syrup. Set aside in the refrigerator.
- When the bacon is ready, allow it to cool for a bit and then use a paper towel to remove some of the excess fat (a little bacon fat never hurts anything.) Chop up the bacon into small pieces, keeping the regular and candied bacon separated. Set aside.
- In a large bowl, whisk together the flour, cornmeal, sugar, cinnamon, baking powder, baking soda and salt.
- Add the eggs and buttermilk and whisk until the mixture is just combined. Some lumps are fine.
- Stir in the non-candied bacon. You should have approximately 1 cup. A bit more or less is fine.
- Heat a griddle pan and brush it with either vegetable oil or high heat cooking spray. Ladle the batter onto the griddle and flip the pancakes when they start to bubble. Cook for an additional minute.
- Serve pancakes topped with the maple whipped cream and candied bacon bits. I also garnished with some powdered sugar and cinnamon (optional).
This recipe makes enough maple whipped cream to top each pancake. If you're serving stacks you can cut the heavy cream and maple syrup quantities n half.