RECIPE: Corn Pancakes with Ham or Bacon

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Corn Pancakes with Ham or Bacon

  • 1 2/3 cups whole grain cornmeal
  • 1 ½ cups white whole wheat flour
  • ½ cup firmly packed light brown sugar
  • 3 tablespoons baking powder
  • ½ teaspoon salt
  • 3 large eggs
  • 1 tablespoon pure vanilla extract
  • 1/3 cup corn oil
  • 2 ¼ cups buttermilk (Kim uses full-fat buttermilk
  • ¾ cup sweet corn kernels, patted dry (from can or frozen thawed)
  • ¾ cup crumbled cooked bacon or very finely diced ham
  • Additional corn oil (for brushing on griddle)

Preheat griddle to 325° to 335°F. Lightly brush with corn oil. In a large bowl, whisk together cornmeal, flour, brown sugar, baking powder and salt. In a separate medium bowl, whisk together eggs, vanilla corn oil and buttermilk. Make a well in center of dry ingredients and pour in liquid mixture, stirring lightly with a wooden spoon. Lightly stir in corn kernels and bacon/ham. Pour ¼-cup batter for every pancake on medium griddle. Cook until bubbles form and bottom is cooked. Flip and cook until done. Watch closely, as they can burn easily. Makes 24 to 26 pancakes. (If not using any corn kernels or ham/bacon, you’ll get about 20 – 22 plain pancakes.) Serve with maple syrup.

Recipe created by culinary dietitian nutritionist Kim Galeaz