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Bacon and Corn Griddle Cakes

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Serves 4 | 

The tastiest stuffed pancakes.

Ingredients:

8 slices bacon, cut into 1/2-inch pieces
1/3 cup finely chopped sweet onion
1 cup flour
1/2 teaspoon salt
1 teaspoon baking powder
1/8 teaspoon cayenne pepper
2 tablespoons chopped fresh chives
2/3 cup milk
1 egg, beaten
1 tablespoon canola oil
1 cup canned corn
1/2 cup shredded Monterey Jack cheese
Warm maple syrup, for serving

Directions:

  1. Cook the bacon pieces until just browned. Then add the onions and cook until the bacon is crispy, and the onions are softened. Remove from heat.
  2. Stir together the flour, salt, baking powder, cayenne pepper, and chives in a mixing bowl. Then add the milk, egg and canola oil, stir to combine.
  3. Pour the bacon mixture, corn and shredded Monterey Jack cheese into the batter. Stir until combined.
  4. Bring a large skillet to medium heat. Pour a generous amount of the batter onto the skillet and cook until it is golden brown, then flip and cook to a golden brown. Repeat with the remaining batter.
  5. Transfer the griddle cakes to serving plates and serve with warm maple syrup.
Cooking Method: Stovetop
Main Ingredient: Corn, Bacon
Course: Breakfast, brunch
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In no event shall Frazier Farms, its affiliates and its third party providers be liable to you or any third parties for any illness or damages of any kind, direct or indirect, arising out of, or in any way connected with, your use of the information or recipes provided on, or accessed through, this website. Service provider, its affiliates and its third party providers disclaim any liability, loss or obligation in connection with the content provided on this website. This website, and the recipes and information on this website, are provided strictly "as is" and without warranty of any kind, and should not be construed in any way as medical advice or instruction. Consult the appropriate health professionals before using any of the recipes or information on this website.

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