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
8 rashers of Steaky Bacon
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
- Place your bacon on a tray under your grill and cook till the way you like it.
- Peel and slice the Avocado.
- 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.
- 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.
- Place a teaspoon of oil in a frying pan and heat on a low heat.
- 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.
- Fry the eggs.
- Assemble pancakes with egg, bacon and avocado. Drizzle with a few drops of hot sauce over the pancakes.