Bacon and Corn Griddle Cakes

 

Bacon and Corn Griddle Cakes

(4 servings, 2 cakes each)

 

Ingredients:

8 slices Bacon, cut into half inch pieces

1/3 cup Sweet Onion, finely diced

1 cup All-Purpose Flour

2 tbsp. Fresh Chives, chopped

1 tsp. Baking Powder

½ tsp. Salt

1/8 tsp. Cayenne Pepper

2/3 cup Milk

1 large Fresh Egg, beaten

1 tbsp. Canola Oil

1 cup Fresh Sweet Corn

 ½ cup Monterey Jack Cheese, shredded

as needed Warm Maple Syrup

Directions:

In a medium skillet, cook bacon pieces until they begin to brown.  Add the onion and continue to cook until bacon is crisp and onion softened.  Scoop out a heaping tablespoon of bacon mixture for topping the griddle cakes upon serving and set aside.  While the bacon is cooking, combine flour, chives, baking powder, salt and pepper in a medium bowl.  Stir in the milk, egg and oil, just until moistened.  Stir in the bacon mixture, corn and cheese.  The mixture will be thick (see note).  Heat and grease a griddle or large skillet.  Pour a heaping ¼ cup of the batter onto griddle and cook until it is golden brown (3-4 minutes per side).  Repeat until all batter has been used.  Serve 2 stacked with bacon mixture sprinkled on top and a good dose of warm maple syrup per person.

Notes:              If you would like your batter a little thinner, just add a little more milk to the mixture.

Notes:              You can make these cakes year-round.  If fresh sweet corn is not available, use thawed frozen corn or drained canned corn.

 

Ideas for Future Efforts

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