Golden brown, sour milk tender, with a slight crunch. Deliciously salty sweet and peppery, should you so choose.
Makes 14 (8 servings)
– 170g of coarse polenta (cornmeal, 1 cup)
– 100g of plain flour (1 cup)
– 1 1/2 tsp baking powder
– 3/4 tsp bicarbonate of soda
– 1/2 tsp salt
– freshly ground black pepper to taste
– 16 rashers of lightly cooked dry cure rindless streaky bacon (smoked or not, as you prefer)
– 393ml of sour milk (1 2/3 cup)(to sour milk, squeeze the juice of half a lemon into the measuring beaker, and fill with the milk to 393ml. Allow to stand for 5 minutes before proceeding.)
– 2 large free range eggs
– 60ml of pure maple syrup (1/4 cup)
– 4 tbs melted unsalted butter, or bacon fat
- Preheat the oven to low and place a baking sheet lined with baking paper inside.
- Whisk the polenta, flour, baking powder, bicarbonate of soda, salt and pepper (if using) together in a bowl.
- In another bowl whisk together the sour milk, eggs, maple syrup and melted butter or bacon fat. Blend thoroughly.
- Add the wet ingredients to the dry all at once and stir together just to combine. A few lumps are normal and welcome. Transfer to a pouring beaker.
- Lightly grease your skillet and heat over medium heat. Place a slice of bacon in the skillet, or two depending on the size of your skillet and leaving a goodly amount of space between.
- Carefully pour batter over the bacon to cover (about 1/4 cup)
- Cook until the undersides of the pancake are golden brown and the surface of the pancake is covered with bubbles. Carefully flip over and cook until the other sides are golden brown.
- Transfer to a warm oven and keep warm while you cook the remaining pancakes. Serve hot with cold butter for spreading and plenty of Maple Syrup.