Keyword bacon and corn griddle cakes, griddle cakes
8slicesbacon,cut into 1/2-inch pieces
1/3cupfinely chopped sweet onion
1cupall purpose flour
2tablespoonschopped fresh chives
1tablespooncanola or vegetable oil
1cupfrozen, canned or fresh corn
1/2cupshredded Monterey Jack cheese
warm maple syrup,for serving
In a medium skillet, cook the bacon pieces until they begin to brown. Add the onion and continue to cook until the bacon is crisp and the onion is softened. Scoop out a heaping tablespoon of the bacon mixture for topping the griddle cakes upon serving- and set it aside.
While the bacon is cooking, combine the 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. If you'd like the griddle cakes to be slightly thinner than those pictured, add a little more milk to thin out the batter.
Heat and grease a griddle or large skillet. Pour a heaping 1/4-cup of the batter onto the griddle and cook until it is golden brown- 3 to 4 minutes per side. Repeat with the remaining batter.
Serve stacks of griddle cakes topped with a sprinkle of the reserved bacon/onion and a good dose of warm maple syrup.
Nutritional information does not include added maple syrup.