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1
Combine the dry ingredients (cornmeal, flour, sugar, baking powder, salt) in a large bowl. Beat together egg and milk in a small bowl. Whisk milk mixture into dry ingredients until just combined. Stir in melted butter. Do not over-mix. Let batter rest for 15-30 minutes at room temperature.
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2
While batter rests, add pancetta to a large, cold saute pan. Turn heat to medium and slowly crisp bacon and render fat, stirring occasionally, for about 10-15 minutes. Reduce heat slightly to prevent burning the pancetta, if needed. Remove pancetta from the pan and transfer to a paper towel-lined plate. Stir in 1 tablespoon a rendered pork fat into the pancake batter. Wipe out the pan and warm over medium heat for the pancakes, or use a griddle, if desired. Lightly grease the pan with butter.
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3
While the pan heats, whisk together maple syrup, preserves, bourbon and salt in a small bowl. Set aside. Using a 1/4 cup measure, scoop the batter into the preheated pan. Flip when bubbles form around the entire surface and pancake becomes lightly browned, about 1 to 1 1/2 minutes. Cook another 30 seconds to 1 minute on the reverse side, or until lightly browned and pancake is cooked through. Repeat with the remaining batter. Heat fig-maple syrup in the microwave for about 10-15 seconds or until warm. Top pancakes with pancetta, and serve with syrup and room-temperature butter, if desired. Enjoy.
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4
Note: Fig preserves can be found in Italian specialty stores or online. You can also substitute fresh, pureed figs or pureed dried figs reconstituted in hot water.
