Cornmeal Pancakes With Pancetta & Fig Maple Syrup
- 3/4 cups Stone Ground Yellow Corn Meal
- 6 Tablespoons All-purpose Flour
- 1 Tablespoon Sugar
- 2 teaspoons Baking Powder
- 1/4 teaspoons Salt
- 1 whole Egg, Beaten
- 1 cup Milk
- 2 Tablespoons Unsalted Butter, Melted Plus Additional For Greasing Pan And Serving
- 4 ounces, weight Pancetta, Cut Into 1/2 Inch Cubes
- 1/2 cups Pure Maple Syrup
- 3 Tablespoons Fig Preserves
- 1 teaspoon Bourbon (optional)
- 1 pinch Salt
- Combine the dry ingredients (cornmeal, flour, sugar, baking powder, salt) in a large bowl. Beat together egg and milk in a small bowl. Whisk milk mixture into dry ingredients until just combined. Stir in melted butter. Do not over-mix. Let batter rest for 15-30 minutes at room temperature.
- While batter rests, add pancetta to a large, cold saute pan. Turn heat to medium and slowly crisp bacon and render fat, stirring occasionally, for about 10-15 minutes. Reduce heat slightly to prevent burning the pancetta, if needed. Remove pancetta from the pan and transfer to a paper towel-lined plate. Stir in 1 tablespoon a rendered pork fat into the pancake batter. Wipe out the pan and warm over medium heat for the pancakes, or use a griddle, if desired. Lightly grease the pan with butter.
- While the pan heats, whisk together maple syrup, preserves, bourbon and salt in a small bowl. Set aside. Using a 1/4 cup measure, scoop the batter into the preheated pan. Flip when bubbles form around the entire surface and pancake becomes lightly browned, about 1 to 1 1/2 minutes. Cook another 30 seconds to 1 minute on the reverse side, or until lightly browned and pancake is cooked through. Repeat with the remaining batter. Heat fig-maple syrup in the microwave for about 10-15 seconds or until warm. Top pancakes with pancetta, and serve with syrup and room-temperature butter, if desired. Enjoy.
- Note: Fig preserves can be found in Italian specialty stores or online. You can also substitute fresh, pureed figs or pureed dried figs reconstituted in hot water.
stone ground, allpurpose, sugar, baking powder, ubc, egg, milk, unsalted butter, maple syrup, preserves, bourbon, salt
Taken from tastykitchen.com/recipes/breakfastbrunch/pancakeswaffles/cornmeal-pancakes-with-pancetta-fig-maple-syrup/ (may not work)