Bacon-fried Cornmeal Cakes
"These are wonderful to make the night or day before, and have as a quick breakfast for kids in the morning before they go off to school. They will last 2-3 days in the refrigerator, and can be heated and served with syrup, or heated and spread with a bit of butter for those kids who like their breakfast "grab and go style," to eat on the way to school. They taste like fried cornbread with crispy bacon pieces. Have the kids drink a glass of milk before or with the Cornmeal Cakes for a complete protein, or give them some nuts or seeds as these, combined with the cornmeal, make a complete protein...."
INGREDIENTS
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8 slices thick bacon
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1 1/2 cups cornmeal
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1 1/2 cups all-purpose flour
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2 1/4 teaspoons baking powder
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1 1/2 teaspoons salt
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1 teaspoon white pepper
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3/4 teaspoons baking soda
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6 eggs, beaten
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3 cups whole milk
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2 teaspoons fresh lemon juice
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corn oil for frying pancakes (about 1/3 cup, more if needed)
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