Ingredients
4 slices bacon
1/3 c. fine cornmeal (45 g.)
1/3 c. all-purpose flour (45 g.)
1/4 c. finely crushed Flamin’ Hot Cheetos (40 g.)
1 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. kosher salt
1/2 tsp. freshly ground black pepper
1/4 tsp. garlic powder
1/4 tsp. onion powder
1 tsp. nalla karam or chili powder
1/4 c. extra-virgin olive oil or bacon fat, plus more for pan
2 tbsp. condensed milk
1/4 c. mashed avocado or sour cream
1/4 c. half and half
1/3 c. aquafaba
Sliced radish
Cooked bacon
Sliced avocado
Pickled jalapeños
Sour cream
Finely crushed Flamin’ Hot Cheetos
Preparation
Step 1In a large cast-iron skillet over medium heat, cook bacon until mostly crispy and fat is rendered. Transfer bacon to a plate and reserve fat in a large bowl. Wipe skillet clean.Step 2To bowl with bacon fat, whisk in cornmeal, flour, Cheetos, baking powder, baking soda, salt, pepper, garlic powder, onion powder, and nalla karam until well combined. Add bacon fat or oil, condensed milk, avocado, half and half, and aquafaba. Mix until completely smooth.Step 3Return skillet to medium-low heat, and heat 1 teaspoon oil to coat the bottom of the skillet. Ladle in 2 tablespoonfuls of batter for each pancake, spreading with the back of a spoon until each plop is an even 1/2"-thick. Cook at most 3 pancakes at a time, flipping as needed, until golden on both sides. Repeat with remaining batter.Step 4Top each pancake with radish, bacon, avocado, jalapeños, sour cream, and more Cheetos.
Yes, they look unnaturally maroon. That’s because I used Flamin’ Hot Cheetos in combination with blue cornmeal. If you use yellow cornmeal, they might resemble edible food a little more. Maybe not. I don’t know—you’ll have to make it and get back to me down below in the comments section. Let me know if you liked tasting the depths of Cheeto hell.
