The seat of your car being too cold in winter.
Your chest freezer needs to be defrosted again.
Having to take more than one trip in from the car with your groceries over icy sidewalks.
These are all totally legit first world problems.
But perhaps the most difficult first world problem of all?
Whether to go sweet or savory when going out for breakfast.
I struggle with this every single time. And I always default to savory – an omelette with toast or a big plate of scrambled hash goodness. Because I just can’t fathom eating an entire plate of french toast – the same flavor bite after bite. But doesn’t everyone want to end on something sweet? Just a little nibble of maple-syrup-soaked pancakes before draining that last sip of coffee? I mean, you guys are with me, right?
Well, this first-world problem now has a first-class solution.
This sweet and savory pancake starts with a cornmeal batter. So it’s not overly sweet to begin with when you factor in the taste and texture of the cornmeal. But then with each bite, you get a little piece of sausage or bacon – pick your poison – which decidedly tips the scales to the savory side. But then, you smother it all with maple syrup, and shazam, the sweet is back.
I originally started thinking about these pancakes a couple years ago after watching an episode of Diners, Drive-ins, & Dives. The featured resturant of the day had a signature dish that included a double stack of meaty pancakes – one with bacon, one with sausage – which were then topped with an over-easy egg.
I changed this inspiration up a bit by adding the cornmeal aspect and losing the egg…because I just couldn’t get over the idea of maple syrup mixing with an over-easy egg. I mean, I have my limits, and syrup+eggs is it.
Egg or not, these pancakes satisfy both your savory and sweet tooths…teeth? That was weird. But these pancakes aren’t. Enjoy!
(cornmeal pancake recipe from Simply In Season )
By adding bacon and sausage bits to these cornmeal pancakes, you get the best of both worlds: sweet and savory. The sausage and the pancake batter can be prepared ahead of time and stored in the refrigerator until ready to fry. The bacon is best made the day of.
1 cup boiling water
3/4 cup cornmeal
1 1/4 cups buttermilk*
1 tablespoon honey
1 1/2 cups whole wheat flour
1 tablespoon baking powder
1 1/2 teaspoons salt
1/4 teaspoon baking soda
1 teaspoon. butter
6 breakfast sausage links, cooked, then chopped into small pieces**
6 strips bacon, cooked crisp, then chopped into small pieces**
butter & maple syrup for topping
*My favorite buttermilk substitutions can be found here .
**You can of course do just one type of meat, doubling the amount, rather than both kinds of preferred.
Stir together the boiling water and cornmeal until thick. Then, whisk in the buttermilk, eggs, and honey. Add the flour, baking powder, salt, and baking soda. Stir until just combined (overstirring results in tough pancakes!). At this point, the batter can be stored in a covered container in the refrigerator overnight, if desired.
Preheat an electric griddle to 400* or heat a frying pan over medium-high heat. Melt the butter until it sizzles when water is dripped on it. Spoon pancake batter onto the hot surface into pancake size of your choice. Immediately place bacon or sausage pieces into the batter, pressing them down.
When the outside ring of your pancake starts to bubble after 1-2 minutes, flip the pancake over and cook for another 1-2 until nicely browned.
These can be kept warm in a preheated 200* oven until ready to serve.
Serve with butter and maple syrup.