Food Recipes Corn, Leek, And Bacon Pancakes Be the first to rate & review! Once you have these savory pancakes you might never go back to the traditional stack. By Lizzy Briskin Lizzy Briskin Website Lizzy is the food editor at Real Simple magazine. She received professional chef's training at Cambridge School of Culinary Arts in Cambridge Massachusetts and holds and BA in English from Amherst College. Previously, she worked as a freelance food writer, recipe developer, and food photographer for publications and food companies including Runner's World, Insider, and the Chicago Tribune. She also ran Earthen Food Co., a content production and personal chef business in Boston, Massachusetts. Real Simple's Editorial Guidelines Published on January 23, 2023 Print Rate It Share Share Tweet Pin Email Photo: Victor Protasio Cook Time: 50 mins Total Time: 50 mins Servings: 6 Jump to Nutrition Facts If you prefer a savory breakfast to a sweet one, or you're cooking up breakfast for dinner, these savory pancakes are a must. After sautéing bacon until it's crispy, save the drippings to infuse leeks with smoky-sweet flavor as they cook. Then put a twist on the traditional buttermilk-based pancake batter by adding cornmeal and sweet corn for extra texture. The batter cooks into savory, fluffy flapjacks begging for a dollop of sour cream and a generous sprinkling of chives. These pancakes have a Southern hoecake vibe with a unique richness. Ingredients 6 slices bacon, chopped 1 leek, sliced into 1/4-in. half-moons (1 1/2 cups) 1 1/2 cups all-purpose flour 1/2 cup fine yellow cornmeal 1 1/2 tsp. baking powder 1 1/2 tsp. baking soda 1 1/2 tsp. kosher salt 2 cups whole buttermilk 2 large eggs, lightly beaten 3 Tbsp. pure maple syrup, plus more for serving 1 cup frozen corn kernels, thawed 2–3 Tbsp. unsalted butter, divided Finely chopped fresh chives and sour cream, for serving Directions Preheat oven to 200°F. Heat a large cast-iron skillet over medium. Add bacon; cook until crisp, 15 to 20 minutes. Transfer to a paper-towel-lined plate, reserving 2 tablespoons drippings in skillet. Add leek; cook until softened, about 5 minutes. Whisk flour, cornmeal, baking powder, baking soda, and salt in a bowl. Stir in buttermilk, eggs, and syrup until just combined. Fold in bacon, leek, and corn. Wipe skillet. Melt 1 tablespoon butter over medium. Drop batter by 1/4 cupfuls into skillet. Cook until bubbles burst on surface of pancakes, 4 to 5 minutes. Flip; cook, reducing heat as needed, until set in center, 2 to 3 minutes. Transfer to a wire rack set in a baking sheet and keep warm in oven. Repeat with remaining batter, adding butter as needed. Serve with chives, syrup, and sour cream. Rate it Print Nutrition Facts (per serving) 376 Calories 13g Fat 51g Carbs 14g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 376 % Daily Value * Total Fat 13g 17% Saturated Fat 6g 30% Cholesterol 93mg 31% Sodium 1064mg 46% Total Carbohydrate 51g 19% Dietary Fiber 3g 9% Total Sugars 12g Protein 14g Vitamin C 4mg 18% Calcium 203mg 16% Iron 3mg 16% Potassium 369mg 8% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.