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Bacon and Corn Griddle Cakes
Serves 4 |
The tastiest stuffed pancakes.
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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:
- 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.
- 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.
- Pour the bacon mixture, corn and shredded Monterey Jack cheese into the batter. Stir until combined.
- 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.
- Transfer the griddle cakes to serving plates and serve with warm maple syrup.
| Main Ingredient: | Bacon, Corn |
| Cooking Method: | Skillet |
| Course: | Breakfast, brunch |
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