Hatch Green Chile and Candied Bacon Pancakes
Ingredients:
1 cup flour
1/2 yellow cornmeal
1 tsp. baking powder
1/2 tsp. baking soda
1 tsp. sugar
1 cup milk
1 Tbsp. lemon juice
1 egg
1/2 onion, minced
1/2 cup Santa Fe Ole Roasted Hatch Green Chile
4 slices bacon
1 Tbsp. turbinado sugar
Directions:
Preheat oven to 400F
Make the candied bacon: Line a baking sheet with foil, place a rack on top and spray with cooking spray
Sprinkle 4 slices of thick cut bacon with sugar and lay on top of the rack
Bake 30 minutes until bacon is crispy and caramelized
Allow to cool, them crumble
For the pancakes:
Combine flour, cornmeal, baking powder, baking soda and sugar in a large bowl, stir to combine
Whisk together milk, egg and lemon juice in a small bowl
Stir the milk mixture into the flour mixture until well blended and add onion, chile and bacon
Heat a griddle of cast iron skillet on medium heat
Add a tablespoon of butter to the pan and add 1/4 of batter
Cook until golden brown, flip and brown on the other side, about 4-5 minutes total
Serve immediately with melted butter and maple syrup
