Bacon Corn Griddle Cakes (Print Version)
Light and tender pancakes with bacon, sweet corn, and melty cheese, topped with maple for a sweet-savory breakfast fix.
# Ingredients:
01 -
8 bacon slices, chopped into small 1/2-inch chunks
02 -
1/3 cup sweet onion, diced finely
03 -
1 cup plain flour
04 -
1 teaspoon baking powder
05 -
1/2 teaspoon table salt
06 -
1/8 teaspoon ground cayenne
07 -
2 tablespoons fresh chives, minced
08 -
2/3 cup milk (any kind)
09 -
1 large egg, whisked
10 -
1 tablespoon vegetable or canola oil
11 -
1 cup corn (frozen, canned, or fresh)
12 -
1/2 cup Monterey Jack cheese, grated
13 -
Warm maple syrup to drizzle on top during serving
# Steps:
01 -
Brown the bacon pieces in a medium pan. Toss in the chopped onion next, letting both cook until the bacon gets crispy and the onion turns soft. Scoop out about a tablespoon of this mixture and save it for garnishing later.
02 -
In a medium mixing bowl, whisk together the flour, cayenne, chives, baking powder, and salt. Slowly stir in the milk, beaten egg, and oil until barely combined—don’t overdo it. Fold in the cooked bacon and onion mixture, shredded cheese, and corn kernels. It’ll be a thick batter. Add a splash of milk if you like a thinner consistency.
03 -
Preheat a large skillet or griddle and grease it lightly. Take about 1/4 cup of the batter and drop it onto the hot surface. Cook for 3–4 minutes on each side until both sides are golden brown. Keep doing this with the remaining batter.
04 -
Stack the griddle cakes on plates and sprinkle on the reserved bits of crispy bacon and onion. Pour some maple syrup on top, as much as you want, and serve them warm.
# Notes and Tips:
01 -
Nutritional details exclude any maple syrup you add at the table.