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
Print Recipe
Pin Recipe Instructions
- Mix the dry ingredients in a large work bowl. In a second bowl, beat the eggs, buttermilk, yoghurt and melted butter together.
- Add the buttermilk mixture to the dry ingredients and mix together just a little, no more.
- Lightly grease a pan with a wide base with oil and preheat to medium heat.
- Use a large soup spoon to help pour the dough into the pan in the shape of a donut approx. 5 cm apart.
- 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.
- 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.
- Count on 5 pancakes per serving and serve each serving sprinkled with a dollop of sour cream and chives.
- We like to serve apples caramelized with maple syrup, this combination is unbeatable.
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