Bacon and Corn Griddle Cakes
Savory griddle cakes packed with crispy bacon and sweet corn, perfect for a weekend brunch or a light dinner. These are easy to make and customizable to your liking.
Equipment
- Large Mixing Bowl
- Griddle or large skillet
- Spatula
Ingredients
Main Ingredients
- 1 1/2 cups All-purpose flour
- 2 teaspoons Baking powder
- 1/2 teaspoon Salt
- 1 tablespoon Sugar
- 1 cup Milk
- 1 Egg
- 2 tablespoons Melted butter
- 1/2 cup Cooked bacon, crumbled
- 1/2 cup Frozen corn, thawed
- Butter or oil, for greasing
Instructions
Instructions
- In a large bowl, whisk together the flour, baking powder, salt, and sugar.
- In a separate bowl, whisk together the milk, egg, and melted butter.
- Add the wet ingredients to the dry ingredients and gently stir until just combined. Do not overmix.
- Fold in the crumbled bacon and thawed corn.
- Heat a lightly oiled griddle or large skillet over medium heat.
- Pour 1/4 cup of batter onto the hot griddle for each pancake. Cook for 2-3 minutes per side, or until golden brown and cooked through.
- Serve immediately.
Notes
For a spicier kick, add a pinch of cayenne pepper to the batter. You can also substitute other vegetables for the corn, such as chopped bell peppers or onions.