Irresistible Bacon & Corn Pancakes: 1 Sensational Bite
Enjoy these delightful sweet and salty pancakes, a perfect combination of crispy bacon and sweet corn.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 8-10 pancakes
- Category: Breakfast
- Method: Griddled
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 large egg
- 1 cup milk
- 2 tablespoons melted butter, plus more for cooking
- 4 slices bacon, cooked and crumbled
- 1/2 cup corn kernels
Instructions
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- In a separate bowl, whisk together the egg, milk, and melted butter.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Gently fold in the crumbled bacon and corn kernels.
- Heat a lightly greased griddle or frying pan over medium heat.
- Pour about 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 warm.
Notes
- For crispier bacon, cook it until very crisp before crumbling.
- You can use fresh, frozen, or canned corn. If using canned corn, drain it well.
- Adjust the sugar to your preference for sweetness.
- Add a pinch of cayenne pepper to the batter for a slight kick.
Nutrition
- Serving Size: 2 pancakes
- Calories: Approx. 250-300
- Sugar: Approx. 10-15g
- Sodium: Approx. 500-700mg
- Fat: Approx. 12-18g
- Saturated Fat: Approx. 5-7g
- Unsaturated Fat: Approx. 7-11g
- Trans Fat: Approx. 0g
- Carbohydrates: Approx. 30-35g
- Fiber: Approx. 2-3g
- Protein: Approx. 8-10g
- Cholesterol: Approx. 50-70mg
Find it online: https://magazinemeal.com/bacon-corn-pancakes/