Description
Bacon and Corn Griddle Cakes are a savory breakfast delight that combines the crispy goodness of bacon with the sweetness of corn, resulting in fluffy, irresistible cakes. Perfect for family breakfasts or brunch gatherings, this recipe is incredibly versatile and easy to make. You can customize these griddle cakes by adding your favorite herbs or spices to enhance their flavor. Serve them warm with a drizzle of maple syrup for the ultimate sweet and salty experience. Whether enjoyed on their own or paired with eggs and avocado, these griddle cakes are sure to please everyone at the table.
Ingredients
Scale
- 8 slices bacon, chopped
- ⅓ cup sweet onion, finely chopped
- 1 cup all-purpose flour
- 2 tablespoons fresh chives, chopped
- 1 teaspoon baking powder
- ½ teaspoon salt
- ⅛ teaspoon cayenne pepper
- ⅔ cup milk
- 1 large egg, beaten
- 1 tablespoon canola oil
- 1 cup corn (fresh, canned, or frozen)
- ½ cup shredded Monterey Jack cheese
Instructions
- Cook bacon in a skillet over medium heat until crispy; add onion until soft. Reserve some for topping.
- In a mixing bowl, whisk flour, chives, baking powder, salt, and cayenne. Stir in milk, egg, and oil until just combined.
- Fold in cooked bacon mixture, corn, and cheese until incorporated; adjust thickness with extra milk if needed.
- Preheat greased griddle or skillet over medium heat. Pour batter in heaping ¼-cup portions; cook until golden brown (3–4 minutes per side).
- Serve stacked with reserved bacon-onion topping and warm maple syrup.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Sides
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 cake pop (45g)
- Calories: 150
- Sugar: 0g
- Sodium: 310mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 30mg