BACON AND CORN GRIDDLE CAKES

BACON AND CORN GRIDDLE CAKES

Here’s a very popular, delicious recipe: Bacon and Corn Griddle Cakes.  These are savory pancakes served with warm maple syrup. Click below to watch a short video showing you how to make them, then scroll to the bottom of this post to print out the complete recipe.

• Course Breakfast
• Cuisine American
• Prep Time 25 minutes
• Cook Time 25 minutes
• Total Time 50 minutes
• Servings 4 servings (2 cakes per serving)
• Calories 455
• Author RecipeGirl.com

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

INSTRUCTIONS

1. 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.
2. 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.
3. 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.
4. Serve stacks of griddle cakes topped with a sprinkle of the reserved bacon/onion and a good dose of warm maple syrup.