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Cornmeal Pancakes with Pancetta & Fig-Maple Syrup


  • Author: Sabrina Russo
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 8-10 pancakes 1x

Description

Bacon, pancakes and maple syrup have long been the basic components of a great American breakfast. I put a little Italian spin on this traditional meal: Cornmeal Pancakes with Pancetta and Fig Maple Syrup. It’s so good, it might become your new tradition.


Ingredients

Scale

Pancakes:

  • ¾ cup stone ground yellow cornmeal
  • ¼ cup plus 2 tbsp all-purpose flour
  • 1 tbsp sugar
  • 2 tsp baking powder
  • ¼ tsp salt
  • 1 egg, beaten
  • 1 cup milk
  • 2 tbsp unsalted butter, melted plus additional for greasing pan and serving
  • 4 oz pancetta, cut into ½ inch cubes

Fig Maple Syrup:

  • ½ cup pure maple syrup
  • 3 tbsp fig preserves*
  • 1 tsp bourbon (optional)
  • Small pinch of salt

Instructions

  1. Mix dry ingredients: Combine the dry ingredients (cornmeal through salt) in a large bowl.
  2. Mix wet ingredients: Beat together egg and milk in a small bowl.
  3. Mix wet & dry: Whisk milk mixture into dry ingredients until just combined. Stir in melted butter. Do not over-mix. Let batter rest for 15-30 minutes at room temperature.
  4. Cook pancetta: While batter rests, add pancetta to a large, cold sauté pan. Turn heat to medium and slowly crisp bacon and render fat, stirring occasionally, for about 10-15 minutes. Reduce heat slightly to prevent burning the pancetta, if needed. Remove pancetta from the pan and transfer to a paper towel-lined plate. Stir in 1 tablespoon a rendered pork fat into the pancake batter.
  5. Make fig maple syrup: Whisk together maple syrup, preserves, bourbon and salt in a small bowl. Heat mixture in the microwave for about 20 seconds or until warm. Cover to keep warm.
  6. Heat pan: Warm a griddle or large nonstick pan over medium heat for the pancakes. Lightly grease with butter. Using a ¼ cup measure, scoop the batter into the preheated pan. Flip when bubbles form around the entire surface and pancake becomes lightly browned, about 1-1 ½ minutes. Cook another 30 seconds to 1 minute on the reverse side, or until lightly browned and pancake is cooked through. Repeat with the remaining batter.
  7. Serve: Top pancakes with pancetta, and serve with fig maple syrup and room-temperature butter, if desired. Enjoy.

Notes

Fig preserves can be found in Italian specialty stores, online or at some supermarkets.

  • Category: Breakfast
  • Method: Cook
  • Cuisine: New American, Italian

Nutrition

  • Serving Size: 2 pancakes
  • Calories: 364
  • Sugar: 26g
  • Sodium: 470mg
  • Fat: 12g
  • Saturated Fat: 6g
  • Carbohydrates: 57g
  • Fiber: 3g
  • Protein: 11g

Keywords: cornmeal, pancakes, bacon, figs