Description
Bacon and Corn Griddle Cakes are a delightful breakfast treat that perfectly blends savory and sweet flavors. These fluffy cakes combine crispy bacon, juicy corn, and creamy cheese for a unique twist on traditional pancakes. Whether you’re hosting a brunch gathering or enjoying a quiet morning at home, these griddle cakes are sure to impress. Quick and easy to make, they can be served with warm maple syrup or as a savory side dish. Customize them by adding jalapeños or different cheeses for an extra kick. Start your day off right with these hearty, delicious griddle cakes!
Ingredients
Scale
- 8 slices of bacon
- 1 cup all-purpose flour
- 1 cup corn (frozen, canned, or fresh)
- ½ cup shredded Monterey Jack cheese
- 1 large egg
- ⅔ cup milk
Instructions
- In a skillet, cook the bacon over medium heat until crisp. Add chopped onion and cook until soft. Reserve some for topping.
- In a mixing bowl, whisk together flour, chives, baking powder, salt, and cayenne pepper. 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 and pour in ¼-cup portions of batter. Cook each side for 3–4 minutes until golden brown.
- Serve stacked high with reserved toppings and maple syrup.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 160
- Sugar: 1g
- Sodium: 320mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 30mg