ingredients 1 1/2 cup All-Purpose Flour
3/4 teaspoon Salt
3 tablespoon Sugar
1 teaspoon Baking Soda
1 1/2 cup Stone Ground Cornmeal
instructions For the Pancakes: Combine first five ingredients and sift into large bowl. Stir in cornmeal.
ingredients 2 1/2 cup Buttermilk
4 tablespoons Unsalted Butter (melted and cooled)
instructions Whisk together the buttermilk, eggs and butter in medium bowl. Add wet ingredients to dry ingredients and whisk until smooth.
ingredients Oil for cooking
instructions Heat griddle or small pan and grease with oil. Pour 1/4 cup of batter onto griddle per pancake. Cook until golden on each side. Rest on rack until ready to assemble sandwiches.
instructions For the Mascarpone Filling: Preheat oven to 350 degrees F.
ingredients 1 tablespoon Butter
3 tablespoons Maple Syrup
1 tablespoon Light Brown Sugar
instructions Prepare basting mixture. Melt butter and briefly microwave maple syrup. Whisk together and add light brown sugar.
ingredients 12 Slices Bacon
instructions Lay bacon out on racks and brush on basting mixture. Cook bacon for about 20 minutes or until crispy. Brush additional basting mixture onto bacon strips every 5 minutes.
instructions When bacon is done cooking and has cooled, chop or crumble into small pieces.
ingredients 1/2 cup Heavy Cream (divided into two 1/4 cups)
instructions Heat 1/4 cup of heavy cream. Whip the other 1/4 cup of cream until firm.
ingredients 2 Gelatin Sheets
2 cup Water
instructions Prepare the gelatin. Soak sheets in 2 cups of water to bloom. Once softened, take out of water and place into hot cream. Stir until dissolved and then strain.
instructions Temper the hot cream by stirring in a third of the whipped cream, then add the rest.
ingredients 1 1/2 cup Mascarpone
3 tablespoons Pecans (chopped)
1 tablespoon Maple Syrup
instructions Fold cream and gelatin mixture into mascarpone very gently. When smooth, fold in chopped pecans, crumbled bacon and maple syrup.
instructions To Assemble: Once pancakes have cooled slightly, place one on a plate. Scoop 1-2 big spoonfuls of mascarpone mixture onto pancake and spread into an even layer. Top with another pancake, and finish with another small, round scoop of mascarpone mixture and a swivel of maple syrup.