Bacon and Corn Griddle Cakes

Bacon and corn griddle cakes are the type of breakfast that draws everyone out of bed. The salty crunch of bacon, sweetness of corn, and melty cheese all packed into golden cakes make these irresistible for leisurely weekends or a fun brunch spread. When I first made these, the warm maple syrup drizzled over the savory cakes totally sold me and the whole table.

The first time I brought these griddle cakes to a family brunch, there were no leftovers and everyone asked for the recipe. They have become a staple whenever we want something homey and a little special.

Ingredients

• Bacon: provides smoky richness and a crisp bite Choose thicker-cut bacon for extra texture
• Sweet onion: adds a mellow savory flavor Pick firm onions without soft spots
• All purpose flour: holds everything together Go for unbleached for best results
• Fresh chives: bring color and a mild onion note Snip right before using for freshness
• Baking powder: helps the cakes rise Check that yours is in date for the fluffiest result
• Salt: makes all the flavors pop Use kosher for easier measuring
• Cayenne pepper: adds just a whisper of heat Adjust for your own spice level
• Milk: keeps the batter moist Whole milk yields the richest cakes
• Egg: binds and adds tenderness Use large eggs for the right proportions
• Canola or vegetable oil: makes the cakes tender and golden
• Corn: adds bursts of sweetness You can use frozen canned or fresh
• Shredded Monterey Jack cheese: melts into the batter for creamy pockets
• Warm maple syrup: ties everything together with its deep sweetness

Step-by-Step Instructions

Cook the Bacon and Onion:

In a medium skillet cook the bacon pieces over medium heat until they start to brown This takes about five to seven minutes Stir in the chopped sweet onion and continue cooking another three to four minutes until the onion softens and the bacon is crisp Scoop out a generous tablespoon of this mixture and save it for topping the finished cakes

Mix the Dry Ingredients:

In a medium bowl stir together the all purpose flour chopped chives baking powder salt and cayenne pepper Mix well so that the baking powder is evenly distributed which helps each cake rise the same

Combine Wet Ingredients:

Add the milk beaten egg and oil to the dry mixture Stir just until the batter is mostly incorporated but still a little lumpy This keeps the cakes tender

Finish the Batter:

Fold in the cooked bacon and onion mixture corn and shredded Monterey Jack cheese The batter will be thick If you prefer a thinner pancake add a splash more milk and stir gently

Cook the Griddle Cakes:

Preheat a griddle or large skillet over medium heat and lightly grease it Pour a heaping quarter cup of batter for each cake onto the cooking surface Do not spread out let them keep some height Cook for three to four minutes until the edges look set and the bottoms turn golden Flip carefully and cook another three to four minutes The second side will cook a bit quicker

Serve Warm:

Stack the griddle cakes on plates Top with the reserved bacon and onion mixture Pour over warm maple syrup and serve right away for the best texture and flavor

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My favorite part is the moment you bite in and taste the gooey cheese mingling with the sweet corn While making these with my little one she always sneaks the crispy bacon pieces before they make it to the batter It is a delicious tradition that brings lots of laughs

Storage Tips

Leftover cakes keep well in an airtight container in the fridge for up to three days Let them cool fully before storing and separate layers with parchment paper for easy reheating To freeze lay them out single layer on a baking sheet freeze until solid then pack into zip bags Thaw overnight and reheat in a toaster oven or skillet for a crisp edge

Ingredient Substitutions

Swap Monterey Jack for sharp cheddar or pepper jack for a spicier boost Turkey bacon works if you need a lighter touch and fresh green onions can stand in for chives If you are out of milk try buttermilk for even more flavor You can even use gluten free flour blend just keep the batter on the thick side

Serving Suggestions

Pile these griddle cakes high with extra bacon onions and chives for brunch Serve with a side salad for lunch or pair with eggs and fruit for a hearty breakfast A drizzle of hot honey is lovely if you like a little kick and sour cream dolloped on top makes them extra rich

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Cultural and Historical Context

Griddle cakes are a time honored American tradition that stretches back generations Folding in bacon and corn brings together classic Southern flavors reminiscent of both corn fritters and the fluffy pancakes that have greeted many a family table Bacon and corn represent comfort and abundance making these cakes perfect for sharing

Recipe FAQs

→ Can I use fresh or canned corn instead of frozen?

Yes, any form of corn works well. Fresh, canned (drained), or frozen all add sweetness and texture to the griddle cakes.

→ What type of cheese can substitute for Monterey Jack?

Cheddar or Colby Jack are excellent alternatives. Use what you have for a similar gooey, melty texture.

→ How do I keep the pancakes warm before serving?

Place cooked griddle cakes on a baking sheet in a low oven (around 200°F) until ready to serve.

→ Can I prepare the batter ahead of time?

The batter is best cooked fresh, but ingredients can be prepped in advance for quicker assembly in the morning.

→ What goes well with these griddle cakes?

Serve them with eggs, fresh fruit, or extra syrup. A pat of butter or a sprinkle of herbs adds flavor too.