Monday, September 17, 2012


yields four servings

1 cup unbleached white flour
1/2 cup stone-ground yellow cornmeal
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon sugar
1 cup milk
1 tablespoon fresh lemon juice
1 large egg
1/2 onion, finely chopped
4 roasted or grilled hatch chiles, chopped (about 1/2 cup)*
1/2 cup candied bacon (recipe below)
1 tablespoon canola oil 

For the candied bacon:
4 slices bacon
1 tablespoon turbinado raw cane sugar or brown sugar

Preheat oven to 400°F. Line a rimmed baking sheet with aluminum foil, set a pie or cookie cooling rack on the cookie sheet and spray with cooking spray. Sprinkle 4 slices of thick cut back with sugar. Lay on top of the rack. Bake in oven for 30 minutes (15 if you use regular sliced bacon), or until the bacon is crispy and caramelized. Watch closely with whether you use thin or thick since the sugar can begin to burn. Allow to cool, then crumble.

For the pancakes: Combine the flour, cornmeal, baking powder, baking soda, and sugar in a large bowl. Stir to blend well. Combine the milk, egg, and lemon juice in a small bowl, use a fork or whisk to incorporate the egg. Stir the milk mixture into the flour mixture, mix with a spoon until well blended and fairly smooth. Mix in the onions, chiles, and bacon. Serve immediately and enjoy! 

NOTE: It’s faster and easier to grill a huge batch of chiles instead of roasting them in the oven: heat your grill to  medium heat (350 degrees). Place the chiles over indirect heat, turning until evenly charred on both sides, about 6-8 minutes. Watch closely; you don’t want burnt chiles. Place on a cookie sheet and cover with aluminum foil to steam for 5-10 minutes or until cool enough to handle and remove the skin, stem, and seeds. To roast the chiles: place on a rimmed cookie sheet, roast  at 350°F for about 30 minutes, remove from oven, cover with aluminum foil to steam, then remove the skin, stem, and seeds.

bacon recipe courtesy of: Priscilla Willis, She's Cookin, August 29, 2012

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