In this family favorite dish for Sweet Corn Pancakes with Bacon, an old favorite breakfast food is made better.
INGREDIENT
– 4 strips uncooked thick-cut bacon– 1/3 cup sliced scallions, plus more for topping– 1 1/4 cups fresh or frozen (thawed) sweet corn– 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
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INSTRUCTION
Place 1/4-inch bacon bits in a large skillet over medium-low heat. Cook bacon to render fat. Remove bacon from pan to a small bowl with a slotted spoon. Save the remaining fat for pancakes (optional).
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Step 1
Stir scallions in pan for 3 minutes to sauté. Add scallions to the bacon bowl. Mix flour, cornmeal, baking powder, soda, and salt in a large bowl.
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Step 2
In a separate medium bowl or liquid measuring cup, whisk the buttermilk, egg, and melted butter. Add wet mixture to dry ingredients and stir. The mixture should be lumpy.
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Step 3
Add corn and bacon-scallions. Use remaining bacon fat or butter to grease a large griddle or skillet. Apply 1/4-cup batter to the hot griddle.
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Step 4
Flip pancakes when bubbles form and cook for 1–2 minutes until done. Warm maple syrup-covered pancakes.