Canadian Cornmeal Pancakes

by Editorial Staff

Summary

Prep Time 30 mins
Total Time 30 mins
Course Breakfast
Cuisine European
Servings (Default: 10)

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
Canadian Cornmeal Pancakes
Canadian Cornmeal Pancakes

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.

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