Canadian cornmeal pancakes

Ingredients for 10 servings:

• 150 g corn flour
• 110 g flour
• 55 g sugar
• 1 tsp baking soda
• 1 tsp salt
• 3 eggs
• 480 ml buttermilk
• 120 ml natural yogurt
• 55 g butter, liquid
• 225 g Cheddar cheese, a mature, grated
• 450 g bacon, fried crispy and crumbled
• Sour cream and
• Chives, in rolls for garnish

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

(these are spicy)

Mix the dry ingredients in a large bowl. In a second bowl, whisk together the eggs, buttermilk, yogurt, and melted butter. Add the buttermilk mixture to the dry ingredients and mix until just combined, no more than that. Lightly grease a wide-bottomed frying pan with oil and preheat to medium heat. Use a large tablespoon to drop the batter into the pan, placing discs about 5 cm apart. Top each small pancake with 1 tablespoon of cheese and 1 tablespoon of bacon crumbs. Cook for about 1 to 2 minutes per side, until golden brown. Place the finished pancakes on a baking sheet and keep warm in a preheated oven (120 degrees C) while you finish making the remaining pancakes. Allow 5 pancakes per serving and serve each serving sprinkled with a dollop of sour cream and chives. We like to serve them with maple syrup caramelized apples; the combination is unbeatable.