Bacon and Corn Griddle Cakes

why make this recipe

Bacon and Corn Griddle Cakes are a delightful twist on traditional pancakes. They offer a wonderful combination of savory bacon, sweet corn, and creamy cheese that makes them perfect for breakfast or brunch. These cakes are hearty, flavorful, and easy to prepare, making them a hit with both kids and adults. Pair them with warm maple syrup, and you have a delicious meal that everyone will love.

how to make Bacon and Corn Griddle Cakes

Ingredients :

• 8 slices bacon, cut into 1/2-inch pieces
• 1/3 cup finely chopped sweet onion
• 1 cup all-purpose flour
• 2 tablespoons chopped fresh chives
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/8 teaspoon cayenne pepper
• 2/3 cup milk
• 1 large egg, beaten
• 1 tablespoon canola or vegetable oil
• 1 cup frozen, canned, or fresh corn
• 1/2 cup shredded Monterey Jack cheese
• Warm maple syrup, for serving

Directions :

1. In a medium skillet, cook the bacon pieces over medium heat until they begin to brown.
2. Add the chopped onion and continue to cook until the bacon is crisp and the onion is softened. Scoop out a heaping tablespoon of the bacon mixture and set it aside for topping the griddle cakes later.
3. While the bacon cooks, combine the flour, chives, baking powder, salt, and cayenne pepper in a medium bowl.
4. Stir in the milk, beaten egg, and oil until just moistened.
5. Fold in the bacon mixture, corn, and cheese. The batter will be thick. If you prefer thinner cakes, add a little more milk to reach your desired consistency.
6. Heat and lightly grease a griddle or large skillet over medium heat.
7. Pour a heaping 1/4-cup of the batter onto the griddle. Cook until golden brown, about 3 to 4 minutes per side. Repeat with the remaining batter.
8. Serve stacks of griddle cakes topped with a sprinkle of the reserved bacon and onion mixture and a drizzle of warm maple syrup.

how to serve Bacon and Corn Griddle Cakes

Serve the griddle cakes warm, stacked high on a plate, and generously drizzled with warm maple syrup. You can also place a little of the reserved bacon and onion mixture on top for added flavor and a nice presentation. These cakes can be enjoyed on their own or with fresh fruit on the side.

how to store Bacon and Corn Griddle Cakes

To store leftovers, let the griddle cakes cool completely before placing them in an airtight container. They can be kept in the refrigerator for up to 3 days. For longer storage, you can freeze them. Just separate each cake with parchment paper, place them in a freezer bag, and freeze for up to 2 months. Reheat in a microwave, toaster oven, or skillet before serving.

tips to make Bacon and Corn Griddle Cakes

• Make sure the skillet or griddle is well-heated before adding the batter to ensure even cooking.
• For added flavor, experiment with different types of cheese, such as cheddar or pepper jack.
• If you want a bit of sweetness, consider adding a touch of sugar to the batter.
• Feel free to add herbs or spices to customize the flavor to your liking.

variation

Try adding chopped bell peppers or jalapeños for extra kick. You can also swap the bacon for diced cooked ham or turkey bacon for a different protein option.

FAQs

1. Can I use fresh corn instead of frozen or canned?
Yes, fresh corn can be used. Just cut the kernels off the cob and fold them into the batter.

2. Can I make the batter ahead of time?
It’s best to cook the batter fresh, but you can prepare the dry ingredients and wet ingredients separately. Mix them together and cook when you’re ready to eat.

3. How do I reheat the griddle cakes?
You can reheat the griddle cakes in the microwave, on a skillet over low heat, or in a toaster oven until warmed through.

Enjoy making and savoring your Bacon and Corn Griddle Cakes!