With my little sister here visiting this weekend, I knew I wanted to make something fun and special for breakfast Saturday morning.
That automatically means pancakes to me, but they couldn’t just be regular pancakes.
I decided to take one of our favorite things – bacon – and make it even better.
Bake it in the oven, topped with brown sugar, until the sugar melts and caramelizes on the salty bacon.
Crumble that into the pancake batter, instead of just having it on the side. And we weren’t just having regular pancakes, either. I had buttermilk to use and I really wanted to make some cornmeal pancakes. The sweet cornmeal was the perfect base for the candied and salty bacon.
And, just for more flavor, I cooked down some frozen blueberries for a topping while Nick made us some awesomely cheesy hash browns.
Cornmeal pancakes. Filled with candied bacon. Topped with blueberries and maple syrup. Served with cheesy hash browns.
Why can’t breakfast be like this every day?
Candied Bacon and Cornmeal Pancakes
- 5 slices bacon
- 1/4 cup brown sugar
- 2 cups cornmeal
- 1/2 cup buckwheat flour
- 1 Tbsp sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 cups buttermilk
- 1/4-1/2 cup water
- 1/4 cup neutral oil like canola
- 1 egg
Preheat oven to 375 degrees.
Lay bacon on foil-lined baking sheet and sprinkle the slices with the 1/4 cup of brown sugar.
Bake at 375 8-10 minutes or until bacon is cooked and the sugar is melted.
Take out and let the bacon cool.
In large bowl, whisk the cornmeal, buckwheat flour, sugar, baking powder, baking soda, and salt together.
Beat egg, buttermilk, and oil together.
Add buttermilk mixture to the cornmeal mixture and stir until combined. If the batter is to thick, add water until it is slightly thick but runny enough to fall off a spoon in ribbons.
Take cooled bacon and crumbled into small pieces.
Stir candied bacon into pancake batter.
Heat skillet or griddle over medium heat.
Pour 1/3 cup of batter for each pancake. Flip once the underside is golden and the bubbles have stopped popping around the edges (about 3-4 minutes).
Serve warm with cooked berries, maple syrup, or anything else you like on your pancakes.
*This idea/post was created as part of the Foodbuzz Baconalia challenge and is my entry for a chance to win.