These savory pancakes are stuffed with corn, crumbled bacon, onions, chives and Monterey Jack cheese. My husband eyed me suspiciously as I was preparing this deeply unusual breakfast treat. I told him to go back to reading the paper and pour himself a cup of coffee.
BACON AND CORN GRIDDLE CAKES RECIPE
This stack of savory pancakes served with warm maple syrup is a delicious breakfast treat.
INGREDIENTS
- 8 slices bacon, cut into 1/2-inch pieces
- 1/3 cup finely chopped sweet onion
- 1 cup all purpose flour
- 2 tablespoons chopped fresh chives
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/8 teaspoon cayenne pepper
- 2/3 cup milk
- 1 large egg, beaten
- 1 tablespoon canola or vegetable oil
- 1 cup frozen, canned or fresh corn
- 1/2 cup shredded Monterey Jack cheese
- warm maple syrup, for serving
- 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.
- While the bacon is cooking, combine the flour, chives, baking powder, salt and pepper in a medium bowl. Stir in the milk, egg and oil, just until moistened. Stir in the bacon mixture, corn and cheese. The mixture will be thick. If you'd like the griddle cakes to be slightly thinner than those pictured, add a little more milk to thin out the batter.
- Heat and grease a griddle or large skillet. Pour a heaping 1/4-cup of the batter onto the griddle and cook until it is golden brown- 3 to 4 minutes per side. Repeat with the remaining batter.
- Serve stacks of griddle cakes topped with a sprinkle of the reserved bacon/onion and a good dose of warm maple syrup.
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