Revised 2012 Apr 15
1 cup cornmeal
1 cup flour, all-purpose
1 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon white pepper
1/2 teaspoon baking soda
4 eggs, beaten
2 cups yogurt
1 teaspoon fresh lemon juice
Fry the bacon in a large, heavy skillet over medium heat. Remove the bacon from the pan, crumble, and reserve. Transfer the drippings to a dish and reserve; wipe out the skillet.
Sift together the cornmeal, flour, baking powder, salt, pepper, and baking soda in a small bowl.
Whisk the eggs, yogurt, and lemon juice together in a large bowl; add the dry ingredients to the egg mixture and stir or whisk just until combined; there will be small lumps. Don't over-mix or the cakes will be heavy. Add the crumbled reserved bacon, and 2 tablespoons of the reserved bacon drippings; stir to combine.
Make as you would any pancakes: Heat the skillet over high heat and add 2 teaspoons of the reserved fat (only one if using a non stick pan). When the oil is hot pour about 3 tablespoons (a bit less than 1/4 cup) batter into the pan for each cake; cook for about 1-2 minutes, or until bubbles appear all over the surface. Turn, and cook 1-2 minutes longer, until golden on second side. Repeat the process, adding more fat as needed, and reducing the heat if the pan gets too hot. Keep cooked cakes warm until all are done.
Serve with warmed maple syrup
These reheat to an almost-fresh state in the toaster.May be made and kept in the refrigerator for 2 or 3 days.
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