Dan Whalen - Cornmeal Pancakes With Sausage And Bacon Chili

Dan Whalen - Cornmeal Pancakes With Sausage And Bacon Chili
“The Food in My Beard” creator and author Dan Whalen makes savory pancakes that look sweet.


  • 10 ounces Bacon chopped
  • 1-pound Breakfast Sausage removed from casing
  • 2 tablespoons Butter
  • 1 Onion diced
  • 5 Jalapenos diced
  • 3 cloves Garlic minced
  • 1 tablespoon Chili Powder
  • 1/2 tablespoon Cumin
  • 2 28-ounce cans Crushed Tomato
  • 1 cup Milk
  • 2 cups Chicken Stock
  • 1 cup Coffee
  • 1/4 cup Maple Syrup
  • 2 teaspoons Oregano


  • 2 cups Cornmeal
  • 1 1/2 cups Flour
  • 1/4 cup Sugar
  • 2 tablespoons Baking Powder
  • 1 teaspoon Salt
  • 2 1/2 cups Milk
  • 1 tablespoon Vinegar
  • 2 Eggs
  • 1/2 stick Butter


  • Butter
  • Sour Cream
  • Cheddar Cheese
  • Chopped Chives
  • Sliced jalapenos



1. Cook the bacon to brown, stirring often. Remove from pan keeping the fat in the pan. Cook the sausage breaking it apart and stirring, until browned and cooked through. Remove from pan. Remove excess fat from the pan so there is only a thin layer.

2. Add the butter to the pan and cook the onion and jalapeno for about 5 minutes. Add the garlic, chili powder, and cumin and cook 2 minutes. Add the meats back to the pan and stir and cook for 3 minutes. Add the tomato, milk, stock, coffee, oregano, and some salt and stir well. Bring to a simmer and cook about 2 hours.


1. Mix all the dry ingredients in one bowl and the wet in another. Whisk the wet ingredients really well to combine. Add them to the dry ingredients and stir well. Add a little more liquid if needed.

2. Griddle the pancakes, a few at a time or as many as you can fit in your pan or griddle, on both sides to lightly brown and cook through. As you finish, put them into the oven on low heat to stay warm while you finish the remaining pancakes.

3. To serve, put the pancakes on a plate and top with a big scoop of chili and whichever of the other toppings you want.

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