February 8, 2014

Cheddar cornbread bacon pancakes

This post is dedicated to Elle of Elle's New England Kitchen who suddenly passed away recently. Like everyone, I was surprised and saddened to hear the news. I'm participating in ElleAPalooza where friends of Elle are making and posting recipes from her blog in her memory. She was one of the first food bloggers I "met" (in the virtual sense) when I started this blog back at the end of 2009. Aside from food, Elle was very crafty and made jewelery. I still have her Christmas ornament wreath on my to-make list. 

After much browsing through Elle's posts, I decided on her cheddar cornbread bacon pancakes (with my husband's assistance and Elle was correct, they do make husband's happy). They weren't the most photogenic of meals, but they were so delicious - the perfect combination of sweet, savory, and salty. I made these pancakes for a weekend brunch and they were definitely a hit. They will become a "keeper recipe" and every time I make them, I will be reminded of my blogging friend. The only thing I changed was reducing the amount of sugar. Elle has so many wonderful recipes on her site and she will be greatly missed. 

Cheddar cornbread bacon pancakes
1-1/2 cups yellow cornmeal
1/2 cup plus 2 tablespoons all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon sea salt
2 tablespoons brown sugar
1-3/4 cups buttermilk
1 large egg
3 tablespoons oil (I used olive)
1/4 cup molasses (I used blackstrap)
1 cup shredded cheddar cheese
1 lb. bacon, cooked 
real maple syrup, for serving

Whisk together the dry ingredients (cornmeal though brown sugar) in a large bowl.

Pour buttermilk into a large liquid measuring cup and whisk in the egg, oil, and molasses. Pour the wet mixture into the dry ingredients, stirring with a wooden spoon until almost combined. Stir in the cheese until just combined. Set aside for 10 minutes.

Heat a griddle or cast iron skillet. Add some butter or oil (I used bacon grease from cooking the bacon). When hot, add the batter about 1/4 cup at a time. Place 2 slices of bacon (breaking to fit as needed) as shown in the photo above. When they are brown and begin to bubble, flip and cook on the other side until browned.

Repeat until all the batter and bacon are used. Then, in the words of Elle, ..."stuff your face!"

What was I cooking one year ago?: carrot-ginger soup
Two year ago?: coconut pancakes
Three?: beer battered curry cauliflower
4?: chocolate chip oatmeal cookies


  1. A great way to tribute a super lady. She will be greatly missed.

  2. Bacon makes everything better. ;-) Beautiful tribute to a wonderful girl.

  3. I have her wreath on MANY lists also. I will make one this year!

    thanks for this delicious tribute as we all think of our friend this weekend.

  4. So sad about Elle. But this is a wonderful tribute to her. Great recipe -- thanks.

  5. Dear Amy, What a delicious way to start or end the day. Blessings dear. Catherine xo

  6. This was so sweet!! Bacon is such a comfort food :)

  7. That is the best way to start your day!

  8. Such a sweet post. The pancakes are such a nice tribute to her!

  9. How lovely, Amy. I was shocked when I heard the news about Elle. It is so beautiful you are all doing a tribute to her. These pancakes are quite a different take on pancakes. I bet they are delicious with the bacon cooked into them. I would love to try.


  10. I love the idea of savory pancakes...cheddar cheese and bacon...yum!
    Have a great week Amy :D

  11. These savory pancakes look fantastic! My husband would flip out over these too!

  12. I didn't know Elle and wasn't familiar with her blog, but I am saddened to hear of her passing. Her pancakes sound like such an amazing combination of flavors. Foods are always more special when they remind you of someone.

  13. while i prefer sweet pancakes, i can appreciate some savory flappies every now and then. nice homage!


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