Who doesn’t love pancakes? Blueberry pancakes. Chocolate chip pancakes. Pumpkin pancakes. Banana pancakes with walnuts, and of course- maple syrup. But, have you tried a savory pancake? A few weeks ago, Annette of KichAnnette, and I got together for a girlfriend brunch and decided to try a different kind of pancake. And with that, the Savory Bacon Cheddar Chive Corn Cake was born. And why not top our corn cakes with a luscious poached egg? Yum! Naturally, we shared a glass of champagne and called it a day!
RECIPE: Bacon Cheddar Chive Corn Cakes
- 1 cup boiling water
- 3/4 cups corn meal
- 1 1/4 cup buttermilk (or make your own: 1 tablespoon of lemon juice and 1 1/4 cup milk, less 1 tablespoon. Let stand for 5 – 10 minutes)
- 4 large eggs
- 1 cup flour
- 1 tablespoon baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 tablespoons fresh chives, minced
- 1/2 cup cooked, crumbled bacon (10 – 12 slices)
- 1/3 cup cheddar cheese, shredded
- 4 tablespoons butter, melted for pancakes
- 2 tablespoons, butter for cooking (or coconut oil)
- Maple Syrup
- 2 poached eggs
- 1 teaspoon white vinegar
- Add boiling water over cornmeal, stir and let sit for 5 minutes
- Add buttermilk, stir into cornmeal mixture.
- Whisk in eggs. Add flour, baking powder, baking soda, salt, and pepper
- Stir in chives, melted butter, bacon bits and cheese; mix all ingredients together
- In a large non-stick skillet, over medium heat, melt 1 tablespoon of butter
- Pour 1/4 cup of batter into hot skillet and cook all pancakes. Add more butter as needed.
- Cook until the edges of the pancake are dry and small bubbles rise to the surface.
- Flip and cook the other side until a light golden color. If your pancakes cook too dark or too light, adjust the heat as necessary.
- As you cook corn cakes, place on a large plate and cover to keep warm. Be sure to add a smear of sweet butter to each pancake as soon as it comes off the skillet. We choose smaller pancakes and for a clean, even look, we placed a cup over each pancake and using a knife, cut around the edges to make even pancakes.
- Poach two eggs
To poach eggs, boil about ½ inch water in a pan. Bring to a boil and add a pinch of salt and vinegar. Bring heat down to simmer and slip eggs into the water using a slotted spoon. Use a spoon to keep the egg whites around each egg, and to keep them separated from each other and off the bottom of the pan. Let cook for 3 minutes and remove.
Plating the Dish
- Place a stack of pancakes on a plate
- Drizzle maple syrup over the pancakes
- Place a poached egg over the stack of pancakes
- Garnish with minced chives and serve immediately