Add a little bit of savoury flavour to your pancake breakfast. These fluffy cornmeal and buttermilk pancakes are studded with bits of crumbled bacon and shredded cheddar cheese.

Yield: Makes 16.



  • 1 1/2 cups all-purpose flour
  • 1/2 cup cornmeal
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/4 tsp cayenne pepper
  • 1 1/2 cups buttermilk
  • 1/2 cup sour cream
  • 2 large eggs, separated
  • 1 cup shredded cheddar cheese
  • 1/2 cup crumbled cooked bacon
  • 2 tbsp finely chopped green onion
  • Maple syrup*


  1. Combine flour, cornmeal, baking powder, baking soda, salt, and cayenne in a bowl.
  2. Whisk together buttermilk, sour cream and egg yolks until blended. Add buttermilk mixture to flour mixture and stir just until combined. Do not overmix.
  3. Using medium speed of an electric mixer, beat egg whites until soft peaks form. Fold a third of beaten egg whites into batter to lighten. Gently fold in remaining beaten egg whites. Fold in cheese, bacon and green onion just until combined.
  4. Using 1/4 cup batter for each pancake, spoon batter, spreading lightly, onto a lightly greased griddle over medium heat.
  5. Cook pancakes until golden brown, about 2 minutes per side. Serve with maple syrup.
Nutritional analysis per pancake:


118 calories, 4.8 g fat, 5 g protein, 13.6 g carbohydrate, 0.6 g fibre, 290 mg sodium


*Ingredient not included in nutritional analysis.