Skip standing over the griddle to make batches of flapjacks, and bake this giant cornmeal pancake instead. Cut into squares and drizzle with syrup for a sweet and savory breakfast treat.
Contains: milk, eggs, wheat.
Note: The bacon may arrive frozen for freshness. Store in the refrigerator to defrost overnight.
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What You Get
Bacon (see note below)
Shredded sharp Cheddar cheese
Buttermilk pancake mix
What You'll Need
Maple syrup or powdered sugar
Preheat the oven to 425ºF.
Slice the bacon crosswise into ½-inch wide pieces. Arrange the bacon pieces on a rimmed 18-by-13-inch sheet pan (or two 9-by-13-inch sheet pans) in a single layer, and bake until browned and crisp, about 10 minutes. Transfer the bacon to a paper towel-lined plate. Drain the bacon fat from the pan, reserving ¼ cup of the fat for making the pancake. Line the pan with parchment paper.
In a large bowl, whisk together 2⅓ cups milk, 3 eggs, and the reserved bacon fat. Add the shredded Cheddar, 2 cups pancake mix, and 1 cup cornmeal, whisking until just combined.
Pour the pancake batter onto the prepared pan. Sprinkle with the bacon. Bake the pancake until the center is set, 15 minutes. Set the oven to broil and cook until golden brown, 1 to 2 minutes longer.
To serve, run a knife around the edges of the pan to loosen the pancake. Cut into squares and transfer to plates. Serve warm, drizzled with maple syrup or dusted with powdered sugar.