Start your day off right with these Crispy Bacon and Corn Griddle Cakes, a savory twist on the classic pancake. These griddle cakes combine the smoky flavor of bacon, the sweetness of corn, and a touch of sharpness from Monterey Jack cheese to create a deliciously satisfying meal. Ideal for breakfast, brunch, or even a casual dinner, these golden-brown cakes are perfectly crisp on the outside and soft on the inside. Topped with a drizzle of warm maple syrup, they offer a delightful balance of sweet and savory flavors that everyone will love.
Ingredients:
- 8 slices of bacon, diced into ½-inch pieces.
- ⅓ cup finely chopped sweet onion
- 1 cup all-purpose flour
- 2 tablespoons chopped fresh chives
- 1 teaspoon baking powder
- ½ teaspoon salt
- ⅛ teaspoon cayenne pepper
- ⅔ cup milk
- 1 large egg, beaten
- 1 tablespoon canola or vegetable oil
- 1 cup frozen, canned, or fresh corn (thawed if frozen)
- ½ cup shredded Monterey Jack cheese
- Warm maple syrup, for serving
Instructions:
- Cook the Bacon and Onions: In a large skillet, cook the bacon pieces over medium heat until crispy, about 5-7 minutes. Remove the bacon with a slotted spoon and transfer to a plate lined with paper towels to drain. Leave about 1 tablespoon of the bacon fat in the skillet and discard the rest. Incorporate the diced onion into the skillet and cook, stirring frequently, for about 3 minutes until it becomes tender. Set aside.
- Prepare the Batter: In a large mixing bowl, whisk together the flour, chopped chives, baking powder, salt, and cayenne pepper. In a separate bowl, combine the milk, beaten egg, and oil. Gradually add the wet ingredients to the dry mixture, mixing gently until everything is barely combined. Avoid overmixing.
- Fold in Add-ins: Gently fold the cooked bacon, sautéed onions, corn, and shredded Monterey Jack cheese into the batter, ensuring everything is evenly distributed.
- Cook the Griddle Cakes: Heat a non-stick skillet or griddle over medium heat and lightly grease with a little oil or bacon fat. Drop about ¼ cup of the batter onto the skillet for each griddle cake. Fry for 2 to 3 minutes per side, or until they achieve a golden-brown color and are thoroughly cooked. Repeat with the remaining batter.
- Serve: Serve the griddle cakes warm, topped with a drizzle of maple syrup for a delightful sweet-salty contrast. Pair with fresh fruit or a side of eggs for a complete meal.
Conclusion:
These Crispy Bacon and Corn Griddle Cakes are a perfect fusion of savory and sweet flavors. The addition of smoky bacon, sweet corn, and sharp cheese elevates this dish beyond the typical pancake. Quick and easy to make, they’re ideal for a weekend brunch or a fun breakfast-for-dinner option. Don’t forget the warm maple syrup drizzle, which ties all the flavors together beautifully. Whether you’re serving them for a special occasion or just to spice up a regular meal, these griddle cakes are sure to impress.
Crispy Bacon and Corn Griddle Cakes with Maple Drizzle
Ingredients
- 8 slices of bacon diced into ½-inch pieces.
- ⅓ cup finely chopped sweet onion
- 1 cup all-purpose flour
- 2 tablespoons chopped fresh chives
- 1 teaspoon baking powder
- ½ teaspoon salt
- ⅛ teaspoon cayenne pepper
- ⅔ cup milk
- 1 large egg beaten
- 1 tablespoon canola or vegetable oil
- 1 cup frozen canned, or fresh corn (thawed if frozen)
- ½ cup shredded Monterey Jack cheese
- Warm maple syrup for serving
Instructions
- Cook the Bacon and Onions: In a large skillet, cook the bacon pieces over medium heat until crispy, about 5-7 minutes. Remove the bacon with a slotted spoon and transfer to a plate lined with paper towels to drain. Leave about 1 tablespoon of the bacon fat in the skillet and discard the rest. Incorporate the diced onion into the skillet and cook, stirring frequently, for about 3 minutes until it becomes tender. Set aside.
- Prepare the Batter: In a large mixing bowl, whisk together the flour, chopped chives, baking powder, salt, and cayenne pepper. In a separate bowl, combine the milk, beaten egg, and oil. Gradually add the wet ingredients to the dry mixture, mixing gently until everything is barely combined. Avoid overmixing.
- Fold in Add-ins: Gently fold the cooked bacon, sautéed onions, corn, and shredded Monterey Jack cheese into the batter, ensuring everything is evenly distributed.
- Cook the Griddle Cakes: Heat a non-stick skillet or griddle over medium heat and lightly grease with a little oil or bacon fat. Drop about ¼ cup of the batter onto the skillet for each griddle cake. Fry for 2 to 3 minutes per side, or until they achieve a golden-brown color and are thoroughly cooked. Repeat with the remaining batter.
- Serve: Serve the griddle cakes warm, topped with a drizzle of maple syrup for a delightful sweet-salty contrast. Pair with fresh fruit or a side of eggs for a complete meal.