These Jalapeño Bacon Corn Pancakes are exactly what your bottle of maple syrup has been waiting for. Yes, even with eggs on top.
Favorite condiment… And GO! My majorly tough decision is between ketchup and maple syrup because I love them both oh so much. But wait, is maple syrup even considered a condiment? I couldn’t decide, so I had to Google it. And I still can’t decide. But I can tell you that there’s much discussion about it on the internet, including several Yahoo Answers posts, so you know it’s a real #firstworldproblem. And I know I’m a totally huge weirdo in that I just spent 10 minutes Googling “Is maple syrup a condiment?” All in the day of the life of a food blogger, I suppose.
It really doesn’t matter how you label it, I haven’t met many people in my life who don’t like maple syrup. And if you don’t, I don’t want to meet you. Not to be rude… But seriously. I’m just not sure that we’d get along. Living in New England, I think we have the the best maple syrup around. I was super excited that last month, my sister’s friend invited us to her fiancé’s sugar shack in New Hampshire, so we could see exactly how the syrup is made. The maple syrup producing season is SUPER short (especially during freezing cold winters, like this one), so it was pretty awesome to get to be at All Tapped Out during a pretty productive day.
Of course, we took some syrup home with us, too! And I’ve been indulging it non-stop ever since. Because there’s really nothing better than enjoying maple syrup that you pretty much watched being made. One of my most favorite recently-made maple syrup companion dishes are these Jalapeño Bacon Corn Pancakes. With eggs on top. And extra maple syrup.
JALAPEÑO BACON CORN PANCAKES RECIPE
The recipe for these bacon pancakes is way easier to make than you’d think it would be. You can even do it first thing in the morning with your eyes half closed. Though I don’t really recommend frying bacon with your eyes half closed. Only because grease splatters hurt.
If you know how to make pancakes, you know how to make jalapeño pancakes made with cornmeal and packed with bacon (and if you don’t know how to make pancakes, just follow the recipe below!).
You’ll end up with a big stack of golden pancakes packed with jalapeño, bacon, scallions, and corn.
Now, nobody is telling you that you have to take this step… But I highly recommend it. Fry up a couple eggs and top your jalapeño bacon pancake stacks with them. OK, I’m telling you that you have to take this step. Then crumble bacon and more scallions over them.
And here’s where things get a little dicey. You need, absolutely need to add extra maple syrup to these. Even with the egg over the top. Because if you haven’t ever tried combining eggs and maple syrup, I’m demanding you try it now. You’re a grown up now, so no complaining about your foods touching. Food touching is a good thing!
Please tell me you’ll try it.
There’s nothing better than pancakes (or corn cakes) with actual real corn in them. Unless it’s pancakes with actual real corn AND bacon. AND jalapeño. AND eggs. WITH maple syrup on top. And thus, I discovered there is no such thing as too much maple syrup. But then, I’m sure Buddy the Elf could have told me that one.
Also, why aren’t bacon pancakes a thing?? As in, the most popular thing in the world>>
I’ll admit that for the purpose of these photos, I kept pouring more and more maple syrup on the pancakes. You know, just to get that perfect look. And then I ate an entire stack.
Jalapeño Bacon Corn Pancakes would be perfect for breakfast, lunch, or dinner. Preferably all three. I’d even eat them for dessert!
With that, here are a few shots from our New Hampshire Maple Syruping adventure. All Tapped Out is in New London, New Hampshire, in a beautiful little area far, far away from the city.
It’s run by a few guys who are childhood friends and who have been spending time in the Sugar Shack for years now. Despite it being April, it was pretty cold out. One thing maple syrup needs to flow is cold nights and warmer days.
The sap is collected in buckets from their huge area of trees and basically tastes just like sugar water. By the way, it generally takes about 40 gallons of maple sap to make one gallon of maple syrup. That’s a lot of sap. And also kind of makes you understand why maple syrup prices can get a bit high.
As the sap boils, the water evaporates and the syrup becomes denser and sweeter. The fire had to be fueled legit every three minutes. Like a timer was set. And the fire was fed by hand.
And into bottles it goes! Yes, these are the familiar bottles you see on your stores’ shelves.
But these ones proudly proclaim that they’re from New Hampshire.
Oh, and the boys of All Tapped Out treated us to some absolutely amazing maple candies, too. I was on a serious sugar high after these. These candies were just too good to stop eating.
It was such a lovely day with my favorite people!
Thank you so much to the gang at All Tapped Out for letting us hang out for the day and see how maple syrup is made. Not that I ever would, but watching this process made me 100% certain I will never even look at imitation maple syrup on the shelf again. It’s 100% or nothing.
What’s your favorite food to enjoy maple syrup with? Would you put it on eggs?
Jalapeño Bacon Corn Pancakes
- 1 cup all-purpose flour
- 1 cup cornmeal
- 2 Tbsp granulated sugar
- 1 1/4 Tbsp baking powder
- 1/2 tsp salt
- 6 large eggs, divided
- 2 cups buttermilk
- 1 jalapeño pepper, finely chopped
- 4 scallions, chopped
- 1 cup corn kernels (fresh from cob or frozen and thawed)
- 5 slices bacon, cooked crispy and crumbled
- Maple syrup
- Whisk flour, cornmeal, sugar, baking powder, and salt in a medium bowl.
- In a large bowl, whisk together two eggs and buttermilk until just combined. Then stir in the chopped jalapeño, scallions (reserve a small amount for topping pancakes), and corn kernels.
- Add the dry ingredients to the milk mixture, whisking until just combined. Fold in crumbled bacon, reserving a small amount for topping pancakes.
- Heat a griddle or large skillet and lightly spray it with oil or brush with butter. Ladle about 1/4 cup of batter onto the griddle for each pancake. Let pancakes cook until bubbles form before flipping and cooking until golden brown on the other side. Continue with all the batter, keeping cooked pancakes in a warmed oven.
- While pancakes are cooking, fry remaining 4 eggs sunny-side up in a lightly oiled frying pan.
- Serve pancakes in stacks, topped with an egg, drizzled with maple syrup, and sprinkled with extra crumbled bacon and scallions.