Bacon and Corn Pancakes

You will not need any eggs with this breakfast.  The whole package in a nice neat stack.  Delicious!

You will not need any eggs with this breakfast. The whole package in a nice neat stack. Delicious!

Bacon and Corn Pancakes

6 Servings - Serving Size 1 Pancake

Bacon and Corn Pancakes

You will not need any eggs with this breakfast. The whole package in a nice neat stack. Delicious!

Ingredients:

  • 8 slices bacon cut in 2 inch pieces
  • 1/3 cup onion diced fine
  • 2 cups flour all purpose
  • 2 tablespoons chives chopped
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 1+1/3 cups milk
  • 2 large eggs beaten
  • 2 tablespoons canola oil
  • 1 cup corn thaw if frozen
  • 1/2 cup monterrey jack cheese shredded
  • 3/4 cup maple syrup warmed

Directions:

  1. In a medium skillet, cook the bacon until it begins to brown.
  2. Add the diced onion and continue to cook until the bacon is crisp and the onion is soft.
  3. Drain bacon grease from pan.
  4. Reserve a heaping tablespoon of the bacon mixture for topping the pancakes before serving, set aside.
  5. Preheat a griddle to 350F or until a drop of water dances and evaporates quickly.
  6. In a large bowl combine flour, chives, baking powder, salt and pepper.
  7. Stir in the milk, egg and oil, just until moistened.
  8. Stir in the bacon/onion mixture, corn and cheese, mixture will be thick.
  9. Add more milk if you like thinner pancakes.
  10. Pour about 1/4 cup of batter onto the preheated griddle and cook until it is golden brown, about 3-4 minutes per side.
  11. Repeat with the remaining batter.
  12. Serve stacks of pancakes topped with reserved bacon and onion mix, drizzled with warm maple syrup.
http://www.thehungryhoarder.com/2012/04/28/bacon-and-corn-pancakes/

Recipe from Recipe Girl

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