Mancakes
Description
Chef John's mancakes recipe yields sweet-and-savory cornmeal pancakes made with bacon, cheese, and green onions — for big appetites and breakfasts.
Ingredients
•
8 ounces bacon, chopped
•
1/2 cup thinly sliced green onions
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1 1/4 cups all-purpose flour
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3/4 cup cornmeal
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1 tablespoon baking powder
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3/4 teaspoon salt
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1 pinch ground black pepper
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1 pinch cayenne pepper
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1 1/3 cups milk
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2 ounces sharp Cheddar cheese, grated
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2 large eggs, beaten
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2 tablespoons butter, melted
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1 tablespoon white sugar
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1 cup warm maple syrup, or to taste
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1/8 teaspoon chipotle chile powder, or to taste
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1 teaspoon vegetable oil
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1 teaspoon butter
Directions
1
Gather all ingredients.
2
Cook bacon in a large skillet over medium-high heat, stirring occasionally, until evenly browned, about 10 minutes. Off heat, stir green onions into bacon; sauté in hot drippings until slightly softened, 1 to 2 minutes. Transfer bacon mixture to a strainer; drain. Reserve drippings.
3
Whisk flour, cornmeal, baking powder, salt, black pepper, and cayenne pepper together in a large bowl; whisk in drained bacon mixture, milk, Cheddar cheese, eggs, melted butter, and sugar until batter is smooth. Let batter rest for 10 minutes.
4
Whisk maple syrup and chipotle chile powder together in a small bowl until chile powder is completely dissolved.
5
Heat 1 teaspoon reserved drippings, 1 teaspoon oil, and 1 teaspoon butter on a griddle over medium-high heat. Drop ¼ cupfuls of batter per mancake onto the griddle; cook until bubbles form and edges are dry, 3 to 4 minutes.
6
Flip; cook until browned on other side, 2 to 3 minutes. Repeat with remaining batter.
7
Transfer mancakes to a plate; top with maple syrup.