Corn Bacon Pancakes (Print Version)
Soft pancakes mixed with corn bits, bacon crumbles, and melty cheese—maple syrup makes the perfect finishing touch for this sweet-and-savory dish.
# Ingredients:
01 -
8 strips of bacon, chopped into 1/2-inch pieces
02 -
1/3 cup sweet onion, minced
03 -
1 cup plain flour
04 -
2 tablespoons fresh chives, diced
05 -
1 teaspoon of baking powder
06 -
1/2 teaspoon of table salt
07 -
1/8 teaspoon of cayenne pepper for a kick
08 -
2/3 cup of milk or as needed
09 -
1 beaten large egg
10 -
1 tablespoon of vegetable or canola oil
11 -
1 cup of corn (frozen, canned, or fresh—whatever you like)
12 -
1/2 cup shredded Monterey Jack cheese
13 -
Warm maple syrup to drizzle on top
# Steps:
01 -
Chop the bacon and cook it in a medium pan until it gets some color. Toss in the onion and continue on low heat until the bacon crisps up and the onions soften. Scoop out a spoonful of this mixture to use as a garnish later, then set it aside.
02 -
While you're working on the bacon, grab a medium bowl and toss in the flour, chives, baking powder, salt, and cayenne. Pour in the milk, beaten egg, and oil, stirring just until it comes together. Fold in the bacon mix, corn, and cheese. The batter will be thick, so if you prefer thinner cakes, splash in some extra milk until you're happy with the texture.
03 -
Preheat a griddle or big skillet and give it a quick grease. Scoop 1/4 cup of batter for each cake, spreading it out on the hot surface. Let it cook 3-4 minutes per side, until both sides get a nice golden color. Keep going with the rest of the batter.
04 -
Pile up the griddle cakes on a plate, scatter the saved bacon and onion bits over the top, and pour on that warm maple syrup. Dig in while they're hot!
# Notes and Tips:
01 -
Maple syrup nutrition details aren't included in the count.