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 and hot sauce are a winning combination.


Time: 15-20 minutes

Makes: 4 pancakes (serve 2)

2 Avocado

1 Tomato

8 rashers of Bacon

Hot Sauce

3 Eggs

200ml of buttermilk plus extra

70g of cornmeal (polenta)

70g of plain flour

1 teaspoon of baking powder

1 tablespoon of vegetable oil


  1. Place your bacon on a tray under your grill and cook to your desired level of crispiness.
  2. Prepare the tomato by dicing into chunks and the avocado into small wedges.
  3. Make the pancake batter by mixing together the cornmeal, baking soda and flour. Gradually add the buttermilk, whisking until you have a pourable batter. This should be about 200ml but may vary.
  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.
  7. Poach your eggs.
  8. Assemble pancakes with egg, bacon and avocado. Scatter tomato and a few drops of hot sauce over the pancakes.


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