Recipe: Cornmeal and Bacon Pancakes

CORNMEAL AND BACON PANCAKES

2 strips bacon
1/3 cup yellow cornmeal
1 cup all-purpose flour
1 teaspoon salt
2 teaspoons baking powder
1 egg
1 1/4 cups milk
FOR SERVING:
Butter
Maple Syrup

Fry bacon crisp and crumble, reserving 1 tablespoon of the bacon fat; set aside.

Mix together the dry ingredients; set aside.

In a small mixing bowl, combine the egg, milk, and reserved bacon fat. Stir this mixture slowly into the dry ingredients, mixing well. The batter should be fairly thin (add more milk, if necessary). Mix in the bacon.

Cook pancakes in a greased skillet or on a griddle

Serve with butter and maple syrup.

Makes 4 servings
Source: The American Country Inn and Bread and Breakfast Cookbook by Kitty Maynard