Bacon-Blueberry Hoecakes with Bacon Butter
 
 
Makes about 14
Ingredients
  • 10 slices thick-cut bacon, finely chopped
  • ¼ cup salted butter, softened
  • 1 cup self-rising flour
  • 1 cup self-rising yellow cornmeal mix
  • ¾ cup whole buttermilk
  • ⅓ cup water
  • 2 large eggs, lightly beaten
  • 2 tablespoons maple syrup
  • 1 teaspoon vanilla extract
  • 1 cup fresh blueberries, plus more for serving Maple syrup, to serve
Instructions
  1. In a 12-inch cast-iron skillet, cook bacon over medium-low heat, stirring occasionally, until crisp, 4 to 5 minutes. Using a slotted spoon, remove bacon, and let drain on paper towels. Pour off drippings into a small bowl; reserve.
  2. In a small bowl, stir together ¼ cup cooked bacon and softened butter; reserve.
  3. In a large bowl, whisk together flour, cornmeal mix, and remaining chopped bacon. In a medium bowl, whisk together buttermilk, ⅓ cup water, eggs, maple syrup, and vanilla. Make a well in center of flour mixture; stir in buttermilk mixture until well combined. Gently fold in blueberries.
  4. In same skillet, heat 3 tablespoons reserved bacon drippings over medium heat. Drop batter by 2 tablespoonfuls into hot drippings; cook until bottom is browned and crisp, 2 to 3 minutes. Turn and cook until bottom is browned, about 2 minutes more. Let hoecakes drain briefly on paper towels. Repeat with remaining drippings and remaining batter. Serve with bacon butter, maple syrup, and blueberries.
Recipe by Southern Cast Iron at https://www.southerncastiron.com/bacon-blueberry-hoecakes-with-bacon-butter/