Saturday Morning Gold: Charred Spring Onion Griddle Cakes
If you close your eyes in my kitchen on a Saturday morning, you might just catch the scent of my grandmother's Atlanta home. Her Saturday morning hoecakes were legendary, always fried crisp right in the skillet using the morning's leftover bacon grease. I used to sit on a stool, swinging my legs, waiting for those golden edges. This recipe for Charred Spring Onion and Buttermilk Cornmeal Griddle Cakes with Sorghum-Glazed Bacon is my love letter to those mornings. It is an elevated nod to her kitchen, marrying the earthy bite of cast-iron charred spring onions with a tender buttermilk cornmeal crumb. But here is where my Charleston fine-dining days sneak in: I finish the bacon with a deeply savory glaze of sticky sorghum and a daring splash of fish sauce. It adds an umami depth that would make my grandmother raise an eyebrow before asking for seconds! What makes this dish so special to me is how it bridges my past and my present, respecting the roots while branching out. To make it your own, do not be afraid to swap the spring onions for whatever alliums are fresh at your local market, or add a pinch of smoked paprika to the batter. Just remember to cook with love and let the cast iron do the heavy lifting.
Featured Recipe
Charred Spring Onion & Buttermilk Cornmeal Griddle Cakes with Sorghum-Glazed Bacon
My grandmother's Saturday morning hoecakes were legendary, always fried crisp in the morning's leftover bacon grease. This elevated nod to her kitchen marries the earthy bite of cast-iron charred spring onions with a tender buttermilk cornmeal crumb, finished with a deeply savory sorghum and fish sauce bacon glaze.
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Timeline
Ingredients
- 4 slices thick-cut bacon(diced)
- 1.5 cups stone-ground yellow cornmeal(medium or fine grind preferred)
- 0.5 cup all-purpose flour
- 1 tsp baking powder
- 0.5 tsp baking soda
- 1 tsp kosher salt
- 1 bunch spring onions(white and light green parts finely chopped, dark greens thinly sliced for garnish)
- 1.5 cups whole buttermilk(room temperature)
- 6 large eggs(2 for the batter, 4 for frying)
- 5 tbsp unsalted butter(3 tbsp melted for batter, 2 tbsp for griddling/frying)
- 1 tbsp neutral oil(like grapeseed or canola)
- 2 tbsp sorghum syrup(can substitute dark molasses if needed)
- 1 tsp fish sauce(brings essential umami to the glaze)
- some dark green spring onion tops(Reserved from bunch used in step 3)
Instructions
- 1
Place 4 slices thick-cut bacon, diced in a cold, large cast-iron skillet and place over medium-low heat. Cook slowly until the fat renders completely and the bacon is crispy. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving the shimmering fat in the skillet.
8 min
Tip: Starting bacon in a cold pan allows the fat to render slowly without burning the meat.
- 2
While the bacon renders, whisk together 1.5 cups stone-ground yellow cornmeal, 0.5 cup all-purpose flour, 1 tsp baking powder, 0.5 tsp baking soda, and 1 tsp kosher salt in a medium bowl.
3 min
- 3
Increase the heat under the skillet to medium. Toss 1 bunch spring onions, finely chopped (white and light green parts only) into the hot bacon fat. Sauté until they are tender and carry a beautiful, dark char on the edges. Remove them from the pan and let them cool slightly.
5 min
Tip: Don't move the onions around too much at first; let them sit and develop that crucial cast-iron char.
- 4
In a large mixing bowl, whisk 1.5 cups whole buttermilk, 2 large eggs, and 3 tbsp unsalted butter, melted. Gently fold the dry ingredients into the wet mixture until just combined. Fold in the charred spring onions. Do not overmix.
3 min
Tip: A few lumps in your batter are a good thing. Overmixing will give you tough cakes.
- 5
Heat a griddle or wipe out your cast-iron skillet and set it over medium heat. Add 1 tbsp unsalted butter and 1 tbsp neutral oil. Drop 1/4 cup measures of batter onto the griddle. Cook until the edges look dry and bubbles form on top. Flip and cook until golden brown.
12 min
Tip: The oil prevents the butter from burning while keeping that rich flavor.
- 6
While the cakes are cooking, toss your reserved crispy bacon in a small bowl with 2 tbsp sorghum syrup and 1 tsp fish sauce. The residual warmth of the bacon will loosen the syrup, creating a sticky, savory-sweet glaze.
2 min
Tip: The fish sauce sounds unorthodox for a Southern breakfast, but it adds an undeniable depth that pairs beautifully with the sorghum.
- 7
In a separate non-stick or cast-iron pan, melt the remaining 1 tbsp unsalted butter over medium-low heat. Crack in the remaining 4 large eggs and fry until the whites are just set but the yolks remain runny.
4 min
Tip: Baste the egg whites with a little butter if you want them to set faster without overcooking the yolk.
- 8
To serve, stack warm cornmeal cakes on each plate. Top with a sunny-side-up egg, a generous spoonful of the sorghum-glazed bacon, and a sprinkle of the reserved dark green spring onion tops, thinly sliced.
2 min
Tip: Serve immediately while the yolk is warm enough to sauce the hot griddle cakes.
Chef's Notes
My grandmother used to stand by the stove on Saturday mornings, dropping spoonfuls of cornmeal batter into hot bacon grease. She called them hoecakes; I call them a Southern birthright. I’ve updated her technique here by charring sweet spring onions directly in the rendered fat before folding them into a tender buttermilk batter. The sorghum and fish sauce glaze on the bacon is my chef's touch—it brings an earthy, umami-rich sweetness that cuts right through the richness of the yolk.
Marcus Stone
Heritage recipes with a chef's touch
My grandmother's kitchen in Atlanta is where I learned that food carries history. Every pot of collards, every batch of biscuits, every Sunday roast told stories of resilience, family, and love. I went on to train at the finest restaurants in Charleston and worked my way up through white-tablecloth kitchens. But I always came back to those family recipes—now I cook them with a chef's technique but a grandmother's heart. Because the best food honors where it came from.