Fluffy, corn-speckled buttermilk pancakes are paired with crisp bacon slices coated with honey-mustard.
Preheat oven to 400 degrees. In small bowl combine Dijon mustard and honey; set aside. Twist each bacon slice; place on broiler rack set over broiler pan. Bake 8-12 minutes until bacon is almost crisp; brush with mustard mixture. Bake 2-3 minutes more until bacon is crisp. Place on paper towels to absorb excess fat.
Reduce oven temperature to 200 degrees. In large bowl combine all-purpose flour with yellow cornmeal, baking powder, baking soda and salt. In small bowl whisk together buttermilk, eggs and butter; add corn kernels. Stir liquid into dry ingredients until blended.
Place nonstick griddle over medium heat. Drop 1/3 cup batter on hot griddle, spreading to 4 1/2" circle; make a few pancakes at a time. Cook 2 minutes until bubbles appear on top. Turn; cook about 1 minute. Place on baking sheet - keep warm in oven.
It's fine without the bacon. I've never tried with the cream cheese, pimentos and thyme.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (540g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 1635 | ||
Calories from Fat: 1232 (75%) | ||
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Amt Per Serving | % DV | |
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Total Fat 136.9g | 182 % | |
Saturated Fat 73.2g | 366 % | |
Monounsaturated Fat 42.5g | ||
Polyunsanturated Fat 8.9g | ||
Cholesterol 324.7mg | 100 % | |
Sodium 1687mg | 58 % | |
Potassium 812.9mg | 21 % | |
Total Carbohydrate 79.3g | 23 % | |
Dietary Fiber 5.1g | 21 % | |
Sugars, other 74.2g | ||
Protein 27.7g | 40 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1635
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