Papa Tom Yellow Stone Ground Grits and Bits Pancakes
“I am powerless when it comes to pancakes. When I get it in my mind to eat some, I won’t rest until I am lying on the couch in a pancake coma. Mixing my love of pancakes with my newfound desire to put grits in everything seemed like fate. Next time, I will probably put more bacon in the pancakes,” says Hyatt Regency New Orleans Executive Chef Eric Damidot.
Makes 12 pancakes
- 2 cups water
- 1/2 teaspoon salt
- 1/2 cup cooked yellow stone ground grits
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3 tablespoons cold unsalted butter, cut into 4 chunks
- 3/4 cup cold low-fat buttermilk
- 2 large eggs, separated
- 2 ounces sharp cheddar cheese, cut into small pieces
- 1 ounce sharp cheddar cheese, grated
- 4 slices of cooked bacon, chopped
- Maple syrup for serving
In a small saucepan, bring water and salt to a boil. Stir in the grits. Reduce heat as low as possible and cook, stirring occasionally, until the grits are very soft and creamy, about 10 minutes.
Meanwhile, whisk the flour, sugar, baking powder and baking soda in a large bowl. Make a well in the center.
Remove grits from the heat and add cold butter, stirring until it is melted and well incorporated. Stir in buttermilk, then the egg yolks. Transfer the grits mixture to the well of the dry ingredients and stir lightly, just until incorporated.
Stir in the cheese and half the chopped bacon. Beat the egg whites until stiff peaks form, and then fold the egg whites into the batter until just incorporated. This will help to make the pancakes lighter. Preheat a griddle or frying pan to medium-medium high and grease with butter.
For pancakes, drop 1/4 cups of batter onto a griddle and cook about 3 minutes per side, then top with bacon crumbles and the shredded cheddar. Serve with butter and maple syrup.
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