1896 Midwest Breakfast

1.Preheat a skillet over medium heat and cook the bacon until crispy. Remove the bacon from the skillet and set aside, leaving the bacon fat in the skillet.

2.In a mixing bowl, whisk together the cornmeal, buttermilk, flour, sugar, baking powder, baking soda, molasses, butter, maple syrup, cinnamon, nutmeg, salt, and black pepper.

3.In a separate bowl, beat the eggs and then fold them into the cornmeal mixture until well combined.

4.Add vegetable oil to the skillet with the bacon fat. Pour the cornmeal mixture into the skillet to make pancakes, using about 1/4 cup of batter for each pancake.

5.Cook the pancakes for 2-3 minutes on each side until golden brown and cooked through. Repeat until all the batter is used up, adding more oil to the skillet as needed.

6.Serve the pancakes with crispy bacon, butter, and maple syrup. Enjoy your delightful 1896 Midwest Breakfast!