Description
Indulge in the delightful flavors of Bacon and Corn Griddle Cakes, a savory twist on traditional pancakes. These fluffy cakes are packed with crispy bacon, sweet corn, and melted Monterey Jack cheese, making them perfect for a hearty breakfast or a lively brunch with friends. Drizzled with warm maple syrup, they offer a delicious balance of salty and sweet that will leave you craving more. Easy to prepare and versatile enough to customize with your favorite ingredients, these griddle cakes are sure to become a staple in your breakfast repertoire. Whether served alongside scrambled eggs or fresh fruit salad, they promise to satisfy every palate.
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 or vegetable oil
- 1 cup frozen, canned, or fresh corn
- ½ cup shredded Monterey Jack cheese
- Warm maple syrup, for serving
Instructions
- Cook bacon until crispy in a skillet; add chopped onion until soft.
- In a bowl, whisk flour, chives, baking powder, salt, and cayenne pepper.
- Stir in milk, beaten egg, and oil until just moistened.
- Fold in the bacon-onion mixture, corn, and cheese.
- Heat a greased skillet over medium heat; pour batter into portions and cook until golden brown on both sides.
- Serve with reserved bacon-onion mix and warm maple syrup.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 1g
- Sodium: 350mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 35mg