Bacon and Corn Griddle Cakes

From Recipe Girl:  www. Recipegirl.com/2012/02/16/bacon-and-corn-griddle-cakes
 
Yield: Eight 4-inch griddle cakes
Prep Time: 25 min
Cook Time: 25 min
These unique pancakes are stuffed with bacon, corn and cheese. A good dose of warm maple syrup makes them a delicious choice for breakfast.
 
 
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
Directions:
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.

One thought on “Bacon and Corn Griddle Cakes

  1. Hi There, I'm so pleased that you like my recipe, and I appreciate the mention of my website. I don't mind if you post the photo, but please do not post the recipe too. You may post a link to the recipe on my site instead. Thank you so much!

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