Canadian Cornmeal Pancakes

Summary

Ingredients

• 150 g corn flour
• 110 g flour
• 55 grams sugar
• 1 teaspoon baking soda
• 1 teaspoon salt
• 3 egg (s)
• 480 ml buttermilk
• 120 ml natural yogurt
• 55 g butter, liquid
• 225 g cheddar cheese, a mature one, rated
• 450 g bacon, fried until crispy and crumbled
• Sour cream and
• in Chives, rolls for the garnish

Print Recipe Pin Recipe

Instructions

1. Mix the dry ingredients in a large work bowl. In a second bowl, beat the eggs, buttermilk, yoghurt and melted butter together.
2. Add the buttermilk mixture to the dry ingredients and mix together just a little, no more.
3. Lightly grease a pan with a wide base with oil and preheat to medium heat.
4. Use a large soup spoon to help pour the dough into the pan in the shape of a donut approx. 5 cm apart.
5. Sprinkle each small pancake with 1 tablespoon of cheese and 1 tablespoon of bacon crumbs. Bake for about 1 to 2 minutes on each side, until golden brown.
6. Place the finished pancakes on a baking sheet and keep them warm in the preheated oven (120 degrees C.) while the remaining cakes are finished.
7. Count on 5 pancakes per serving and serve each serving sprinkled with a dollop of sour cream and chives.
8. We like to serve apples caramelized with maple syrup, this combination is unbeatable.