526. CORNMEAL and BACON PANCAKES with MACADAMIA HONEY BUTTER

Serves 12


1 lb. Bacon
1 3/4 cup Yellow Cornmeal
1 1/2 cup All Purpose Flour sifted
4 Tbs. Sugar
1 1/2 tsp. Baking Powder
1 tsp. Baking Soda
1/2 tsp. Salt
3 large Eggs
1 1/4 cup Whole Milk
1 tsp. Vanilla Extract
Maple Syrup

In a heavy skillet over medium heat, cook the bacon until very crisp. Drain on paper towels and set aside to cool.

In a large bowl, combine the cornmeal, flour, sugar, baking powder, baking soda and salt. In a separate bowl, whisk together the eggs, milk and vanilla. Gradually add the egg mixture to the cornmeal mixture while whisking. Continue mixing until blended.

Chop the cooked bacon into small pieces and fold into the pancake batter.

Heat a heavy skillet or griddle over medium heat. Grease the skillet with a small amount of butter or oil. Pour the batter onto the skillet to form pancakes, about 1/3 cup per cake. Cook each side for about 3 minutes or until browned.

Serve pancakes with warm maple syrup and the Macadamia-Honey butter (recipe below).


Macadamia-Honey Butter

3/4 cup Butter
3 Tbs. Honey
1 1/2 tsp. Cinnamon
1/2 tsp. Nutmeg
1 tsp. Orange Zest
1/2 cup Finely Chopped & Toasted Macadamia Nuts

Using an electric mixer, beat the butter until fluffy. Continue mixing while adding the honey, cinnamon, nutmeg and orange zest.

Stir in the chopped Macadamias. Keep covered and chilled.


courtesy of: Farmer John, Clougherty Packing Company, 3049 E. Vernon Ave., Los Angeles, California 90058