The Chopped Bacon Pancakes

Bacon Pancakes

100 g (about 3½ oz.) lardons fumés, or chopped thick-cut bacon

¾ cup unbleached all-purpose flour (Type 65 if you’re in France)

¼ cup medium-grind cornmeal

2 tsp. cassonade or turbinado sugar

¼ tsp. coarse sea salt

¼ tsp. baking soda

1 cup buttermilk

1 egg

½ tsp. vanilla extract or bourbon

1. Cook the bacon until most of the fat has rendered, and desired crispness is reached. Set aside on a paper towel-lined plate. Save the fat for cooking the pancakes.
2. Combine the flour, cornmeal, sugar, salt, and baking soda in a medium bowl. Blend the buttermilk, egg, and vanilla or bourbon in a measuring jug. Gently stir the two mixtures together until just combined. A few lumps are nothing to worry about.
3. Heat a little of the bacon fat in a skillet over medium heat. When the pan is hot and the fat is shimmering, spoon out the batter into the desired pancake size. (This is a highly personal matter, but I think 3 Tbsp. is about right.) As they cook, sprinkle a few of the bacon chunks over the raw pancakes in the pan. When you see bubbles rising to the surface of the pancakes, flip them and cook a few minutes longer. Keep them warm in a low oven while you cook the rest.
4. Serve warm with butter and maple syrup.

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