Bacon and Corn Griddle Cakes
Sweet and savory pancakes loaded with smokey bacon, sweet corn, onion, and Monterey Jack cheese, dripping with warm maple syrup!
Servings: 8 griddle cakes
Ingredients
- 8 slices thick cut smoked bacon cut into ½-inch pieces
- 1/3 c. chopped sweet yellow onion
- 1 c. all-purpose flour
- 2 T. chopped fresh chives
- 1 tsp. baking powder
- 1/2 tsp. salt
- 1/8 tsp. cayenne pepper
- 2/3 c. milk
- 1 lg. egg
- 1 T. vegetable oil
- 1 c. frozen corn kernels
- 1/2 c. shredded Monterey Jack cheese
- Maple syrup for serving
Instructions
- In a medium skillet, cook bacon pieces until they begin to brown. Add the onions and continue to cook until the bacon is crisp, and the onions are soft. Scoop out 2 tablespoons of the bacon mixture and set aside for garnishing the griddle cakes when serving.
- While the bacon is cooking, in a large bowl, whisk together flour chives, baking powder salt and cayenne pepper; set aside.
- Make a “well” in the center of the flour mixture. Add milk, egg, and oil, stir until just moistened. Stir in the bacon mixture, corn, and cheese until just combined. (The batter will be thick if you’d like it slightly thinner add a little more milk.)
- Heat and grease a griddle or large skillet over medium heat. Pour a heaping 1/4-cup of the batter onto the griddle and cook until golden brown about 3-4 minutes per side. Repeat with remaining batter.
- Serve a stack of griddle cakes topped with the reserved bacon and onion and warm maple syrup.