Savory Bacon, Cheddar & Green Onion Pancakes

Name: Savory Bacon, Cheddar & Green Onion Pancakes
Ingredients: 1½ cups (200 g) fine white or yellow cornmeal; 1 tsp kosher salt; 1½ cups (200 g) fine white or yellow cornmeal; ¼–½ cup (60–120 ml) whole milk; ⅓ cup finely chopped cooked bacon (3–4 slices); 1 tsp sugar; 1½ cups (350 ml) boiling water; Freshly ground pepper; Avocado oil or canola oil for cooking; 3 green onions, white and green parts, finely chopped; ½ cup (60 g) shredded Cheddar cheese; Avocado oil or canola oil for cooking; Sour cream for garnish

Preparation info

Makes
6
servings

Difficulty
Easy

Appears in

Williams Sonoma Breakfast & Brunch

By Williams Sonoma

Published 2024

About

The crunch of cornmeal gives these savory pancakes an appealing texture and a bit of heft. Embellished with salty bits of bacon, sharp Cheddar cheese, and chopped green onions, they’re excellent served with a dollop of sour cream. For a sweeter take, omit the onions and drizzle the pancakes with honey.

Ingredients

1½ cups (200 g) fine white or yellow cornmeal
1 tsp

Gluten-free
Brunch
Breakfast
Cake

Method

Preheat the oven to 250°F (120°C).

In a large bowl, whisk together the cornmeal, salt, and sugar. Slowly and carefully stir in the boiling water, whisking until smooth and quite stiff. Let the batter stand for 5 minutes. Stir in enough of the milk to make a batter with the cons