Bacon and Corn Griddle Cakes (Print Format)
Fluffy pancakes folded with bacon, corn, and cheese, finished with maple syrup for a savory-sweet morning meal.
# Ingredients:
01 -
8 slices bacon, cut into 1/2-inch pieces
02 -
1/3 cup finely chopped sweet onion
03 -
1 cup all-purpose flour
04 -
2 tablespoons chopped fresh chives
05 -
1 teaspoon baking powder
06 -
1/2 teaspoon salt
07 -
1/8 teaspoon cayenne pepper
08 -
2/3 cup milk
09 -
1 large egg, beaten
10 -
1 tablespoon canola or vegetable oil
11 -
1 cup frozen, canned, or fresh corn
12 -
1/2 cup shredded Monterey Jack cheese
13 -
Warm maple syrup, for serving
# Steps:
01 -
In a medium skillet, cook the bacon pieces until they begin to brown. Add the onion and continue to cook until the bacon is crisp and the onion is softened. Scoop out a heaping tablespoon of the bacon mixture for topping the griddle cakes upon serving, and set it aside.
02 -
While the bacon is cooking, combine the flour, chives, baking powder, salt, and cayenne pepper in a medium bowl. Stir in the milk, egg, and oil until just moistened. Stir in the bacon mixture, corn, and cheese. The mixture will be thick. If you'd like thinner griddle cakes, add a little more milk to thin the batter.
03 -
Heat and lightly grease a griddle or large skillet. Pour a heaping 1/4-cup of the batter onto the griddle and cook until golden brown, 3 to 4 minutes per side. Repeat with the remaining batter.
04 -
Serve stacks of griddle cakes topped with a sprinkle of the reserved bacon and onion mixture and a good dose of warm maple syrup.
# Tips:
01 -
Nutritional information does not include added maple syrup.