Description
Corn Bacon Pancakes: A Flavorful Breakfast Delight that combines savory bacon and sweet corn for a perfect morning treat.
Ingredients
Scale
- 8 strips of bacon, chopped into 1/2-inch pieces
- 1/3 cup sweet onion, minced
- 1 cup plain flour
- 2 tablespoons fresh chives, diced
- 1 teaspoon baking powder
- 1/2 teaspoon table salt
- 1/8 teaspoon cayenne pepper
- 2/3 cup milk (or as needed)
- 1 large egg, beaten
- 1 tablespoon vegetable or canola oil
- 1 cup corn (frozen, canned, or fresh)
- 1/2 cup shredded Monterey Jack cheese
- Warm maple syrup (for drizzling)
Instructions
- Chop the bacon and cook it in a medium pan until it gets some color. Add the onion and continue cooking on low heat until the bacon crisps and the onions soften. Reserve some of this mixture for garnish.
- In a medium bowl, combine the flour, chives, baking powder, salt, and cayenne. Add the milk, beaten egg, and oil, stirring until just combined.
- Fold in the bacon mixture, corn, and cheese. If a thinner batter is desired, add more milk.
- Preheat a griddle or large skillet, greasing it lightly. Scoop 1/4 cup of batter for each pancake, spreading it out on the hot surface.
- Cook for 3-4 minutes on each side until golden brown. Repeat with the remaining batter.
- Serve stacked on a plate, with the reserved bacon and onion mixture on top, drizzled with warm maple syrup.
Notes
- Experiment with other cheeses if you prefer different flavors.
- Adjust the cayenne pepper according to your spice preference.
- These pancakes can be made ahead and reheated for a quick breakfast.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Griddling
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 250
- Sugar: 1g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 45mg