So when I had the epiphany to make these, I thought they would be good. Upon actually making them, their deliciousness far surpassed all of my expectations. Because they were cooked individually, there was more surface area per pancake for golden brown yummy goodness. Perfect, buttery, crispy brown edges line the circumference of each pancake. Sheesh. These were SO good. Then the sweet, corn filled, cakes are topped with smokey and salty bacon gravy and a luscious runny yolk. Not only were these delicious, but they were very easy to make. Give these a shot this weekend as a stress-free brunch for your family and watch your kids lick their plates clean.
Photography by Sophie Marie Creative
- Eggs (how many eggs you need depend on how many people are eating, generally one egg per person)
- Chives for garnish
- Lemon juice/zest (optional)
- 1/2 of my cornbread recipe; I did not add poblanos only because I forgot to buy them. This would be great with jalapeños too!
- 3/4 cup frozen corn
- 3 tablespoons butter; salted
- 6-12 slices bacon; I’m not here to tell you how much bacon you should use, that’s a sin.
- 2 tablespoons flour
- 1 cup half and half
- 2 cups milk
- In a large skillet, add the bacon slices so they don’t overlap. Turn on the heat to medium low. I believe the key to crispy bacon is low and slow so all of that yummy fat renders. Let the bacon cook until it browns then flip and continue cooking. Once crispy, remove from the pan onto a paper towel lined plate to drain the excess fat. Leave the rendered bacon fat in the skillet and set it aside.
- Make the cornbread batter according to the recipe. Fold in the frozen corn. In a large skillet, melt one tablespoon of butter over medium to medium high heat. Once hot, ladle in some of the cornbread batter, about two or three pancakes depending on how big your skillet is. Cook until golden brown, about 2-3 minutes, then flip and cook for an additional 1-2 minutes. Remove the pancakes from the pan. Add in another tablespoon of butter then repeat until all of the batter is cooked. If you’d like, keep the cornbread pancakes in the oven at 200 degrees to keep them warm while you are finishing.
- Back to the bacon fat, you should have about 2-3 tablespoons of rendered bacon fat in the pan. If you don’t, supplement with some butter. Heat over medium heat. Add in the flour and whisk until combined. Cook for 3-5 minutes or until it start to brown a little. Add in the half and half, whisking constantly. It will thicken quickly. Next add in the milk, whisking in one cup at a time. Finish with salt and pepper to taste.
- Cook the eggs to your liking, I poached mine. If you’ve never poached an egg before, learn how to do it here. Assemble your pancake stack, layering with bacon between each cake, then top with gravy and your egg. If you want to get fancy, top with some fresh chives and a squirt of lemon juice or lemon zest for some brightness.