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Stone Ground Cornmeal Pancakes with Bacon Syrup

Jun 16 | Posted by: Oak Ridge Boys
  • 1-1/2 cups plain flour
  • 2 tsp. baking powder
  • 1/2 tsp. salt
  • 1/4 cup stone ground or regular corn meal (not corn meal mix)
  • 1 T sugar
  • 2 eggs
  • 1 T vegetable oil
  • 1-1/4 cups milk
  • 6 strips of crisp-cooked bacon, crumbled
  • Additional vegetable oil for cooking pancakes
  • The Oak Ridge Boys FavoriteTM Southern Style Bacon Flavored Syrup
    Assorted berries (for garnish)
  1. In a large bowl, combine flour, baking powder, salt, corn meal, and sugar. Set aside. 
  2. Break eggs into a small bowl and beat slightly. Add one tablespoon of vegetable oil and the milk. Mix. 
  3. Pour liquid ingredients into the dry ingredients. Combine thoroughly. Batter will be somewhat thick. Stir in crumbled bacon.
  4. Coat a non-stick griddle or a skillet with a scant amount of vegetable oil. For each pancake, pour about one-third cup of batter onto preheated and prepared griddle or pan. Cook until done throughout and browned lightly on each side.
  5. Serve hot pancakes with lots of butter, The Oak Ridge Boys FavoriteTM Southern Style Bacon Flavored Syrup, strips of crisp-sliced bacon, and assorted fresh berries (optional).
  6. Sit back and wait for the compliments. Your family is going to love this syrup!
For an extra special treat, try War Eagle Hickory Smoked Country Bacon from the House of Webster.
Tip: This recipe was developed using gluten free flour, which makes a lighter, fluffier pancake than wheat flour.
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