Cornmeal Griddle Cakes With Maple Butter And Crisp Bacon
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
American · 30 min · Pork
811 cal
25g protein
90g carbs
39g fat
per serving · estimated
Ingredients
- 1 cup yellow cornmeal
- 1/2 cup all-purpose flour
- 1 cup buttermilk
- 1 large eggs
- 4 tbsp unsalted butter
- 1/4 cup maple syrup
- 4 slices thick-cut bacon
- 1 tbsp granulated sugar
- 1 tbsp total baking powder, baking soda and salt
Method (tap to check — screen stays awake)
- Bake the bacon on a foil-lined pan at 400F for 15 minutes until the strips are stiff and dark at the edges, then drain them on paper towels.
- Whisk the cornmeal, flour, sugar, baking powder, baking soda and salt together in a large bowl.
- Stir in the buttermilk, eggs and 3 tbsp of the melted butter until just combined, then rest the batter 5 minutes so the cornmeal softens and stops tasting gritty.
- Beat the remaining softened butter with 2 tbsp of the maple syrup until it is light and spreadable.
- Griddle quarter-cup cakes over medium heat for 2 to 3 minutes per side, flipping when the edges look dry and the bubbles on top stay open.
- Stack the griddle cakes with a smear of maple butter between them and serve with the bacon and the remaining syrup.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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