Dairy-Free Canadian Back Bacon & Cornmeal Pancakes

Ingredients

• 8 slices Canadian Back Bacon
• 1 cup Cornmeal
• 1 cup All-Purpose Flour
• 2 tsp Baking Powder
• 1/2 tsp Salt
• 1 1/2 cups Plant-Based Milk (Oat or Soy)
• 1 Egg
• 1/4 cup Maple Syrup
• 2 tbsp Neutral Oil (Canola or Vegetable)

Instructions

1. 1In a large mixing bowl, combine the 1 cup cornmeal, 1 cup all-purpose flour, 2 tsp baking powder, and 1/2 tsp salt. Whisk these dry ingredients together until they are thoroughly mixed.
2. 2In a separate medium mixing bowl, whisk together the 1 1/2 cups plant-based milk and 1 egg until the mixture is smooth and uniform.
3. 3Pour the wet ingredients from the medium bowl into the large bowl containing the dry ingredients. Stir gently with a whisk or spoon until the ingredients are just combined; it is okay if a few small lumps remain, but do not overmix the batter.
4. 4Heat a large non-stick frying pan or griddle (e.g., 10-12 inch / 25-30 cm) over medium heat, aiming for a surface temperature of 325-350°F (160-175°C). The pan is ready when a drop of water sizzles and evaporates quickly. Add 1 tbsp of the 2 tbsp neutral oil to the hot pan. For each pancake, pour 1/4 cup of the batter onto the griddle and cook for 2 to 3 minutes on the first side, until small bubbles appear on the surface and the edges of the pancakes look set.
5. 5Flip the pancakes carefully using a spatula. Cook for another 2 to 3 minutes on the second side, until they are golden brown and cooked through. Transfer the cooked pancakes to a plate and repeat the process with the remaining batter, adding the remaining 1 tbsp neutral oil to the pan if needed for subsequent batches, ensuring the pan maintains its medium heat.
6. 6While the pancakes are cooking, place the 8 slices Canadian back bacon in a separate medium frying pan (e.g., 8-10 inch / 20-25 cm) over medium heat, aiming for a surface temperature of 325-350°F (160-175°C). Cook the bacon for 5 to 8 minutes, turning the slices occasionally, until they are crispy and browned to your liking.
7. 7Immediately serve the warm cornmeal pancakes alongside the crispy Canadian back bacon. Offer the 1/4 cup maple syrup on the side for drizzling over the pancakes and bacon.

Substitutions

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