Description
Bacon and Corn Griddle Cakes are a delightful twist on traditional pancakes, combining crispy bacon, sweet corn, and melted cheese for a savory breakfast treat. These hearty cakes are perfect for any occasion, whether it’s a cozy family brunch or a festive holiday gathering. The balance of salty and sweet flavors makes them incredibly satisfying, especially when drizzled with warm maple syrup. Easy to prepare in under an hour, these griddle cakes can be customized with your favorite ingredients to suit any palate. Serve them stacked high for an appealing presentation that will impress your guests.
Ingredients
Scale
- 8 slices bacon (½-inch pieces)
- 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 (plus more if needed)
- 1 large egg (beaten)
- 1 tablespoon canola or vegetable oil
- 1 cup corn (frozen, canned, or fresh)
- ½ cup shredded Monterey Jack cheese
Instructions
- In a medium skillet, cook the bacon over medium heat until crisp. Add the onion and cook until softened. Reserve some for topping.
- In a bowl, whisk together flour, chives, baking powder, salt, and cayenne pepper. Combine with milk, beaten egg, and oil until just moistened.
- Mix in the bacon-onion blend, corn, and cheese gently.
- Heat a greased skillet over medium heat and pour in heaping ¼-cup portions of batter. Cook each side for about 3–4 minutes until golden brown.
- Serve stacked with reserved toppings and warm maple syrup.
Nutrition
- Serving Size: 1 serving
- Calories: 170
- Sugar: 2g
- Sodium: 330mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 35mg