Corn And Bacon Pancakes

Total Time: 25 mins Preparation Time: 25 mins

Ingredients

• 1 cup yellow cornmeal
• 1/2 cup all-purpose flour
• 1 tablespoon sugar
• 2 teaspoons double-acting baking powder
• 1/4 teaspoon salt
• 1 cup fresh corn kernels, including the pulp scraped from the cobs or 1 cup frozen corn, defrosted
• 2 large eggs
• 3/4 cup milk
• 2 tablespoons unsalted butter, melted and cooled,plus additional,melted butter,for brushing the griddle
• 5 slices lean bacon, cooked crisp

Recipe

• 1 in a bowl whisk together the cornmeal, the flour, the sugar, the baking powder, and the salt.
• 2 in a blender purée coarse the corn.
• 3 in another bowl whisk together the corn purée, 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.
• 4 let the batter stand, covered, for 10 minutes and stir in the bacon, crumbled.
• 5 heat a griddle over moderate heat until it is hot and brush it lightly with some of the melted butter.
• 6 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.