Description
Savor Southern comfort with these bacon corn griddle cakes, a delightful fusion of crispy bacon and sweet corn kernels. Hearty and satisfying, these golden pancakes deliver a perfect balance of smoky and sweet flavors you’ll crave again and again.
Ingredients
Scale
Protein:
- 8 slices bacon, cut into 1/2-inch pieces
- 1 large egg, beaten
- 1/2 cup shredded Monterey Jack cheese
Dry Ingredients:
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/8 teaspoon cayenne pepper
Vegetables and Liquids:
- 1/3 cup finely chopped sweet onion
- 2 tablespoons chopped fresh chives
- 1 cup corn (frozen, canned or fresh)
- 2/3 cup milk (5.4 fluid ounces)
- 1 tablespoon canola or vegetable oil
- Warm maple syrup for serving
Instructions
- Render bacon in a skillet over medium heat until golden and crisp, then sauté diced onions until translucent. Set aside some crispy bacon pieces for garnishing.
- Whisk together dry ingredients including flour, chopped chives, baking powder, salt, and cayenne pepper in a large mixing bowl.
- Create a smooth batter by gently incorporating milk, beaten egg, and cooking oil into the dry mixture, stirring until ingredients are just combined.
- Fold in cooked bacon pieces, sweet corn kernels, and shredded cheese, mixing until a thick, hearty batter forms.
- Heat a griddle or non-stick pan to medium-high temperature. Ladle approximately 1/4 cup of batter for each cake, cooking for 3-4 minutes until bubbles form on the surface.
- Carefully flip each cake and cook an additional 2-3 minutes until golden brown and thoroughly set.
- Transfer breakfast cakes to serving plates, garnish with reserved crispy bacon bits, and drizzle with warm maple syrup for a delectable morning meal.
Notes
- Customize the spice level by adjusting cayenne pepper for those who prefer mild or bold flavors.
- Swap bacon with turkey bacon or vegetarian bacon bits to accommodate different dietary preferences.
- Allow batter to rest for 5 minutes before cooking to ensure fluffier, more tender breakfast cakes.
- Use cast iron griddle for even heat distribution and perfect golden-brown crispy edges.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Breakfast, Snacks
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 380
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 14 g
- Cholesterol: 60 mg