Description
Indulge in the delightful flavors of Bacon and Corn Griddle Cakes, a savory twist on traditional pancakes that transforms your breakfast into a gourmet experience. These cakes combine crispy bacon, sweet corn, and creamy Monterey Jack cheese, offering a satisfying blend of textures and tastes. Perfect for brunch gatherings or cozy mornings at home, these griddle cakes are quick to prepare and can be customized with your favorite herbs or cheeses. Drizzle them with warm maple syrup for an irresistible finish that balances their savory profile.
Ingredients
Scale
- 8 slices bacon
- 1 cup all-purpose flour
- ⅓ cup finely chopped sweet onion
- 1 cup corn (fresh, frozen, or canned)
- ½ cup shredded Monterey Jack cheese
- 1 large egg
- ⅔ cup milk
- 2 tablespoons chopped fresh chives
- 1 teaspoon baking powder
- ½ teaspoon salt
- ⅛ teaspoon cayenne pepper
- 1 tablespoon canola or vegetable oil
- Warm maple syrup, for serving
Instructions
- In a medium skillet, cook the bacon over medium heat until crisp; add onion until soft.
- In a bowl, whisk flour, baking powder, salt, cayenne pepper, and chives. Stir in milk, egg, and oil until just combined.
- Fold in the bacon-onion mixture, corn, and cheese.
- Heat a lightly greased griddle over medium heat. Pour ¼-cup portions of batter onto the griddle.
- Cook for 3–4 minutes per side until golden brown.
- Serve warm with reserved bacon-onion topping and a drizzle of maple syrup.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Cooking on Griddle
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 0.5g
- Sodium: 390mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 50mg