Mancakes

Ingredients

• 8 ounces bacon, chopped
• 1/2 cup thinly sliced green onions
• 1 1/4 cups all-purpose flour
• 3/4 cup cornmeal
• 1 tablespoon baking powder
• 3/4 teaspoon salt
• 1 pinch ground black pepper
• 1 pinch cayenne pepper
• 1 1/3 cups milk
• 2 ounces sharp Cheddar cheese, grated
• 2 large eggs, beaten
• 2 tablespoons butter, melted
• 1 tablespoon white sugar
• 1 cup warm maple syrup, or to taste
• 1/8 teaspoon chipotle chile powder, or to taste
• 1 teaspoon vegetable oil
• 1 teaspoon butter

Directions

Place bacon in a large skillet and cook over medium-high heat, stirring occasionally, until evenly browned, about 10 minutes; remove from heat. Stir green onions into bacon and saute in hot fat until slightly softened, 1 to 2 minutes. Transfer bacon mixture to a strainer to drain, retaining drippings.

Whisk flour, cornmeal, baking powder, salt, black pepper, and cayenne pepper together in a large bowl. Add drained bacon mixture, milk, Cheddar cheese, eggs, melted butter, and sugar to flour mixture; whisk until batter is smooth. Let batter rest for 10 minutes.

Combine maple syrup and chipotle chile powder together in a small bowl; whisk until chile powder is completely dissolved.

Heat 1 teaspoon bacon drippings, 1 teaspoon oil, and 1 teaspoon butter on a griddle over medium-high heat. Drop batter by 1/4-cupful onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter. Transfer pancakes to plate and top with maple syrup.