Description
Savory pancakes that ditch traditional maple syrup for a fried egg.
Ingredients
- ½ cups Cornmeal
- 1 teaspoon Baking Powder
- ¼ teaspoons Salt
- 1 Tablespoon Bacon Bits
- 1 Tablespoon Sharp Cheddar, Grated
- 1 whole Egg, Beaten, Plus 1 Whole Egg For Frying
- ¼ cups Milk
- 1 Tablespoon Butter, Melted, Plus More To Cook Pancakes And Egg
- 1 teaspoon Water
- 1 pinch Black Pepper
- 1 Tablespoon Sour Cream, To Serve
Preparation
1. Stir cornmeal, baking powder, salt, bacon bits, and cheddar cheese together in a bowl. Whisk in the milk and butter. Add one tablespoon of the beaten egg (discard the remainder or save for another use). Stir well and set aside.
2. Heat a medium skillet over medium heat. Add a pat of butter (or cooking spray) and scoop pancake mix by 1/4-cup measurements. Cook until one side is golden, flip, and repeat the process. Remove to a plate and keep warm.
3. Add a bit more butter to the same skillet. Heat over medium and crack in the remaining egg. Cook until the whites are almost set, add a teaspoon of water to the skillet, and cover. Let cook for 20 more seconds, or until the white is set but yolk is still runny. Set the cooked egg on the pancakes, sprinkle with pepper, and serve with sour cream.
