From-Scratch Cornmeal Pancakes

With Strawberry, Maple Syrup, and Turkey Bacon

Prep & Cook Time: 30-40 min.

Cook Within: 6 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Eggs, Wheat

A note about serious food allergies

We have nothing against good old pancakes and maple syrup, the stalwart stacks that are a tentpole of the breakfast table. This version substitutes half of the flour with cornmeal to give these flapjacks a wonderfully grainy texture. Topping the whole thing off with strawberry preserves, and serving up a side of turkey bacon, makes this breakfast familiar, satisfying, and refreshing.

In Your Box (serves 2)

  • 6 Turkey Bacon Strips
  • Info
    0.9 oz. Butter
  • Info
    3.1 oz. Flour
  • ¾ cup Cornmeal
  • ¼ cup Sugar
  • 1½ tsp. Baking Powder
  • Info
    6 fl. oz. Whole Milk
  • Info
    6 fl. oz. Liquid Egg
  • 2 oz. Strawberry Preserves
  • 2 fl. oz. Breakfast Syrup
  • Nutrition (per serving)

  • Calories
    823
  • Carbohydrates
    139g
  • Fat
    17g
  • Protein
    30g
  • Sodium
    652mg
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Recipe Steps

You Will Need

  • Salt
  • Cooking Spray
  • 1 Baking Sheet
  • 1 Small Pan
  • 2 Mixing Bowls
  • 1 Medium Pan
  • Step 1 - Cook Turkey Bacon
    1

    Cook Turkey Bacon

    Preheat oven to 400 degrees. Prepare a baking sheet with foil. Arrange slices of turkey bacon on baking sheet and cook for 8-10 minutes. Because it comes fully cooked and has a lower fat and calorie content than traditional pork bacon, turkey bacon won't get quite as crispy as regular bacon. Styling hack: for wavy turkey bacon, make five tubes of foil and space them about an inch apart, then rest bacon across the tubes! Remove from oven and set aside.

  • Step 2 - Prepare the Pancakes
    2

    Prepare the Pancakes

    Melt half of the butter in a small pan or microwave and allow to cool slightly. In a mixing bowl, combine flour, cornmeal, sugar, baking powder and 1 tsp. of salt. Mix until thoroughly combined. In second mixing bowl, combine milk, eggs and melted butter.

  • Step 3 - Combine the Ingredients
    3

    Combine the Ingredients

    Pour the "wet" ingredients into the "dry" ingredients and whisk until thoroughly combined. Why do you always add wet ingredients into dry ingredients? Because it makes for a more uniform and consistent batter. If you mixed dry into wet, the dry ingredients would float and clump on top of the liquid and would require more vigorous mixing to combine- resulting in a less tender pancake.

  • Step 4 - Make the Pancakes
    4

    Make the Pancakes

    Place a medium pan over medium heat. Once hot (test by sprinkling a drop of water on the surface - if it dances, you're good to go.) Spray lightly with cooking spray, and ladle ¼ cup pancake batter into the pan, leaving room between pancakes. When the surface begins to bubble, about 1-2 minutes, turn and cook the second side for an additional 1-2 minutes. Set aside, refresh cooking spray and repeat. The "first pancake" theory - that the first one is always bad - isn't necessarily true. It's all about making sure the pan is thoroughly preheated before cooking!

  • Step 5 - Plate the Dish
    5

    Plate the Dish

    Stack pancakes on a plate and top and top with butter and strawberry preserves. Serve bacon and maple syrup on the side.