Do you ever have cravings for a particular food that you haven’t eaten in years? Just out of nowhere? That’s me with these cornmeal pancakes. So when I found this gluten-free recipe for sweet or savory cornmeal pancakes, I was a happy camper.
Except why, I thought, do I have to choose between sweet or savory? Why not both? And that, children, is how we got Sweet & Savory Cornmeal Pancakes. You are welcome.
Sweet & Savory Cornmeal Pancakes
1 1/2 c. yellow cornmeal
1 t. salt
3/4 c. milk, or more as needed
1 c. dried cranberries
1 tsp. grated orange peel
1/4 c. chopped chives
3 slices crispy bacon, crumbled
2 T. bacon drippings
1 large egg
1 T. walnut oil, or preferred oil
Combine the cornmeal, salt, and 1 1/2 cups boiling water in a bowl. Stir and let sit until the cornmeal absorbs the water and softens, approximately 5 minutes. In a small bowl, beat the egg and set side. Stir cranberries, orange peel, chives, bacon, and drippings into the cornmeal mixture. Add the egg and stir until combined. Slowly add milk, until the batter is the desired consistency — thin enough to spread on the pan, but not too thin.
Put a large non-stick skillet or griddle over medium heat. When the pan is hot, add a drizzle of oil to the pan. Spoon out the batter, making any size pancakes you like. Cook until edges and underside are golden brown, 3 to 5 minutes, then turn and cook on the other side until golden. Serve with maple syrup.
Makes 4-6 servings.