Description
Bacon and Corn Griddle Cakes are a deliciously savory twist on traditional pancakes, perfect for breakfast or brunch. These hearty cakes combine crispy bacon and sweet corn with a hint of cheese, creating a satisfying meal that will please everyone at the table. Quick to prepare and easy to customize, these griddle cakes are ideal for family gatherings or cozy mornings at home. Whether served with warm maple syrup, a dollop of sour cream, or fresh avocado slices, they promise to elevate your morning routine and leave you feeling full and satisfied.
Ingredients
Scale
- 8 slices bacon
- 1 cup all-purpose flour
- ⅓ cup finely chopped sweet onion
- 1 cup corn (fresh, canned, or frozen)
- ½ cup shredded Monterey Jack cheese
- 1 large egg
- ⅔ cup milk
- Baking powder
- Salt
- Cayenne pepper
Instructions
- Cook the bacon in a skillet over medium heat until crispy. Add the chopped onion and cook until soft. Reserve some cooked mixture for topping.
- In a bowl, whisk together flour, baking powder, salt, cayenne pepper, and chives. Stir in milk, beaten egg, and oil until just moistened.
- Fold in the bacon-onion mixture, corn, and cheese until combined.
- Heat a greased skillet over medium heat; pour batter into ¼-cup portions. Cook for 3–4 minutes per side until golden brown.
- Serve hot topped with reserved bacon-onion mix and drizzled with maple syrup.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 2g
- Sodium: 410mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 30mg