Description
Indulge in the delightful taste of Bacon and Corn Griddle Cakes, a unique twist on traditional pancakes that perfectly harmonizes savory bacon with sweet corn. Ideal for breakfast or brunch, these fluffy cakes are quick to prepare and can easily be customized with your favorite ingredients. Serve them hot, topped with a drizzle of warm maple syrup for a satisfying meal that everyone will love. Whether you’re hosting a brunch party or enjoying a cozy family breakfast, these griddle cakes are sure to impress and satisfy.
Ingredients
Scale
- 8 slices bacon
- ⅓ cup finely chopped sweet onion
- 1 cup all-purpose flour
- 2 tablespoons chopped fresh chives
- 1 teaspoon baking powder
- ½ teaspoon salt
- ⅛ teaspoon cayenne pepper
- ⅔ cup milk
- 1 large egg
- 1 tablespoon canola oil
- 1 cup corn (frozen, canned, or fresh)
- ½ cup shredded Monterey Jack cheese
Instructions
- In a skillet, cook the bacon until crispy; add onions until soft. Reserve some for topping.
- In a bowl, mix flour, chives, baking powder, salt, and cayenne. Stir in milk, egg, and oil until just moistened.
- Fold in reserved bacon mixture, corn, and cheese gently.
- Heat a greased skillet over medium heat. Pour heaping ¼-cup portions of batter; cook until golden brown on both sides (about 3–4 minutes).
- Serve warm topped with reserved bacon-onion mix and maple syrup.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 cake (45g)
- Calories: 180
- Sugar: 2g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 40mg