Bacon + White Cheddar Cornmeal Pancakes with Rosemary-Maple Butter
The countdown to Christmas is on — and the only true way to count the days down is with holiday recipes.
So, let’s talk. Christmas Day is five days away. As much as I wanted to make the “12 Days of Christmas Recipes” series I did last year an annual thing, it’ll have to wait until next year. This holiday season snuck up on me insanely fast, so instead, we’re doing “5 Days of Christmas Recipes.” But, I promise they’re all going to be so good you won’t even notice the seven missing days.
One of my family’s favorite brunch spots in Fayetteville, Arkansas is Emelia’s Mediterranean Kitchen. Those who know me know how against going to the same restaurant over and over again I am, especially for a special occasion (yes, I consider weekly sunday brunch a special occasion). Although I think the Fayetteville food scene is limited, I always try to find a new restaurant whenever my parents are in town for the weekend. Now, I don’t know if it’s the sense of tradition or the food (probably the food), but Sunday brunch rolls around, and we never fail to choose Emelia’s every single time.
Though the majority of the items on their menu have a heavy Mediterranean influence, there are a few that vary, one being their stuffed french toast — homemade spiced apple-walnut bread stuffed with berry compote and oozing with brie — it’s everything it sounds to be and more. Another spin on a classic brunch food they have at the moment are seasonal jalapeño bacon pancakes. They’re also divine — and sort of the inpsiration for this recipe.
And so I set out to recreate a savory pancake of my own. Bacon is obviously a must in any sweet-savory combo that entails maple syrup. The white cheddar, bacon, maple, and rosemary blend to create such a festive and decadent combination for the holidays. I’m already a lover of cornmeal pancakes, regardless of them being sweet or savory (find a sweet example here), but there’s something about the white cheddar and bacon that undeniablly calls for cornmeal in this batter. The cornmeal lends a hint of the flavor and texture of cornbread without dulling the dignity of the pancake (plus pancakes are a brunch necessity).
So, fuel up for all of your last minute Christmas shopping and start the week off right by making a tall stack of these slightly sweet, mostly savory pancakes painted in rosemary-maple butter.
Bacon + White Cheddar Cornmeal Pancakes with Rosemary-Maple Butter
yields 6-8 pancakes
For the pancakes:
1 1/4 cup all-purpose flour
3/4 cup fine white cornmeal
1 tbs. baking powder
1/4 tsp. baking soda
1/4 cup canola oil
1 cup milk*
2 eggs
1 packed tbs. brown sugar
1 tbs. maple syrup
1/2 tsp. kosher salt
2/3 cup shredded sharp white cheddar
1/2 cup crumbled crispy bacon - about 4-5 strips
For the butter:
1/4 cup (half a stick) unsalted butter, softened
2 tbs. real maple syrup
1 tsp. finely chopped fresh rosemary
*I only had oat milk on hand and it worked great - any milk will do, though.
Cook the bacon in a skillet until crispy. Chop or crumble into small pieces and set aside. Reserve the bacon grease.
Mix the butter, maple, and rosemary together until combined. Set in the fridge until ready to use.
Mix all pancake ingredients together except for the bacon and cheddar. I find adding in everything and mixing it all at once creates a fluffier pancake. Once the batter is just mixed, fold in 1 tbs. of the reserved bacon grease, crumbled bacon, and shredded cheese. Mix until just incorporated - do not over mix.
Lightly grease a large skillet with the reserved bacon grease and heat the skillet over medium-low heat for a few minutes until the surface is hot. Pour 1/4 cup of batter for each pancake into the skillet, allowing enough space in between each one. These pancakes won’t bubble as much as normal batter, but they will be ready to flip once the pancake has risen and the edges start to look cooked. Flip and cook on the other side until done and golden-brown, about 3 minutes on each side.
Top with the rosemary-maple butter and additional maple syrup.
