Corn And Bacon Pancakes

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Good for breakfast, lunch or a sidedish. My grandma used to make these for sunday dinner all the time. Serve with extra bacon and maple syrup if desired.

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Steps

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In a bowl whisk together the cornmeal , the flour , the sugar , the baking powder , and the salt.

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In a blender pure coarse the corn.

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In another bowl whisk together the corn pure , the eggs , the milk , and 2 tablespoons of the melted butter , add the egg mixture to the cornmeal mixture , and stir the batter until it is just combined.

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Let the batter stand , covered , for 10 minutes and stir in the bacon , crumbled.

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Heat a griddle over moderate heat until it is hot and brush it lightly with some of the melted butter.

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Working in batches , pour the batter onto the griddle and cook the pancakes for 1 minute on each side , or until they are golden , transferring them as they are cooked to a heated platter and brushing the griddle with some of the additional melted butter as necessary.

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Ingredients

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yellow cornmeal, all-purpose flour, sugar, double-acting baking powder, salt, fresh corn kernels, eggs, milk, unsalted butter, lean bacon