when you’ve got these savory pancakes you might never go back to the traditional stack.
Then put a twist on the traditional buttermilk-based pancake batter by adding cornmeal and sweet corn for extra texture.
These pancakes have a Southern hoecake vibe with a unique richness.
Photo:Victor Protasio
Ingredients
6slicesbacon, chopped
1leek, sliced into 1/4-in.
Heat a large cast-iron skillet over medium.
Add bacon; cook until crisp, 15 to 20 minutes.
Transfer to a paper-towel-lined plate, reserving 2 tablespoons drippings in skillet.
Add leek; cook until softened, about 5 minutes.
Whisk flour, cornmeal, baking powder, baking soda, and salt in a bowl.
Stir in buttermilk, eggs, and syrup until just combined.
Fold in bacon, leek, and corn.
Melt 1 tablespoon butter over medium.
Drop batter by 1/4 cupfuls into skillet.
Cook until bubbles burst on surface of pancakes, 4 to 5 minutes.
Flip; cook, reducing heat as needed, until set in center, 2 to 3 minutes.
Transfer to a wire rack set in a baking sheet and keep warm in oven.
Repeat with remaining batter, adding butter as needed.
Serve with chives, syrup, and sour cream.
2,000 calories a day is used for general nutrition advice.
