Rating: 4.5 stars 4.5
89 Ratings
  • 5 star values: 63
  • 4 star values: 17
  • 3 star values: 7
  • 2 star values: 1
  • 1 star values: 1

Sweet/savory hybrids can be tricky sometimes but I think this worked beautifully. We are talking about bacon, cheese, and onions after all, so it wasn't that big of a shock. The way the chipotle-spiced maple syrup brought everything together was a risk well rewarded.

Recipe Summary

prep:
15 mins
cook:
20 mins
additional:
10 mins
total:
45 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place bacon in a large skillet and cook over medium-high heat, stirring occasionally, until evenly browned, about 10 minutes; remove from heat. Stir green onions into bacon and saute in hot fat until slightly softened, 1 to 2 minutes. Transfer bacon mixture to a strainer to drain, retaining drippings.

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  • Whisk flour, cornmeal, baking powder, salt, black pepper, and cayenne pepper together in a large bowl. Add drained bacon mixture, milk, Cheddar cheese, eggs, melted butter, and sugar to flour mixture; whisk until batter is smooth. Let batter rest for 10 minutes.

  • Combine maple syrup and chipotle chile powder together in a small bowl; whisk until chile powder is completely dissolved.

  • Heat 1 teaspoon bacon drippings, 1 teaspoon oil, and 1 teaspoon butter on a griddle over medium-high heat. Drop batter by 1/4-cupful onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter. Transfer pancakes to plate and top with maple syrup.

Nutrition Facts

502 calories; protein 15g; carbohydrates 73.3g; fat 17.2g; cholesterol 101.8mg; sodium 967.8mg. Full Nutrition
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