No.53 Bacon & Avocado Cornmeal Pancakes

Sometimes you want an excuse to have pancakes for dinner.  These “dinner” pancakes took multiple attempts but finally came out a sucesss. Eggs, bacon, avocado, cornmeal pancake and hot sauce are a winning combination.

These pancakes are more savoury with cornmeal in them. Their almost a hybrid between American Johnny cakes and scotch pancakes. Even better use some of the excess bacon grease instead of vegetable oil in the batter.

Makes: serve 2

Time: 15-20 minutes

Difficulty: Straight forward

2 Avocados

8 rashers of Steaky Bacon

3 Eggs

250ml of buttermilk

70g of Fine Cornmeal (polenta)

70g of Plain Flour

1 teaspoon of Baking Powder

1/2 teaspoon of Salt

1 tablespoon of Vegetable Oil

Hot Sauce

1. Place your bacon on a tray under your grill and cook till the way you like it.
2. Peel and slice the Avocado.
3. Make the pancake batter by mixing together the cornmeal, baking soda, salt and flour. Gradually add the buttermilk, whisking until you have a pourable batter.
4. Add a tablespoon of the vegetable oil to the batter. You could add a tablespoon of the bacon grease instead if you like. Leave for 5 mins.
5. Place a teaspoon of oil in a frying pan and heat on a low heat.
6. Spoon in enough batter to cover the bottom of the pan. Cook till lightly brown and flip the pancake. Remove from the pan once fully cooked. This batter should make 4-5 pancakes.
7. Fry the eggs.
8. Assemble pancakes with egg, bacon and avocado. Drizzle with a few drops of hot sauce over the pancakes.