These specific pancakes are full of bacon, corn and cheese. A suitable dose of heat maple syrup makes them a delicious choice for breakfast.
Yield: Eight four-inch griddle desserts
Prep Time: 25 mins
Cook Time: 25 mins
Ingredients:
- 8 slices bacon, cut into half-inch portions
- 1/three cup finely chopped candy onion
- 1 cup all-motive flour
- 2 tablespoons chopped fresh chives
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/eight teaspoon cayenne pepper
- 2/three cup milk
- 1 large egg, beaten
- 1 tablespoon canola or vegetable oil
- 1 cup frozen, canned or clean corn
- 1/2 cup shredded Monterey Jack cheese
- heat maple syrup, for serving
Directions:
- In a medium skillet, cook dinner the bacon portions until they begin to brown. Add the onion and hold to cook dinner until the bacon is crisp and the onion is softened. Scoop out a heaping tablespoon of the bacon aggregate for topping the griddle cakes upon serving- and set it apart.
- While the bacon is cooking, combine the flour, chives, baking powder, salt and pepper in a medium bowl. Stir inside the milk, egg and oil, just until moistened. Stir inside the bacon aggregate, corn and cheese. The mixture could be thick. If you'd just like the griddle desserts to be barely thinner than those pictured, upload a little extra milk to thin out the batter.
- Heat and grease a griddle or big skillet. Pour a heaping 1/4-cup of the batter onto the griddle and prepare dinner till it is golden brown- three to 4 minutes in step with aspect. Repeat with the final batter.
- Serve stacks of griddle cakes crowned with a sprinkle of the reserved bacon/onion and a terrific dose of heat maple syrup.