BACON AND CORN GRIDDLE CAKES

These unique pancakes are stuffed with bacön, cörn and cheese. A gööd döse öf warm maple syrup makes them a deliciöus chöice för breakfast.

INGREDIENTS:

• 8 slices bacön, cut intö 1/2-inch pieces
• 1/3 cup finely chöpped sweet öniön
• 1 cup all-purpöse flöur
• 2 tablespööns chöpped fresh chives
• 1 teaspöön baking pöwder
• 1/2 teaspöön salt
• 1/8 teaspöön cayenne pepper
• 2/3 cup milk
• 1 large egg, beaten
• 1 tablespöön canöla ör vegetable öil
• 1 cup frözen, canned ör fresh cörn
• 1/2 cup shredded Mönterey Jack cheese
• warm maple syrup, för serving

DIRECTIöNS:

1. In a medium skillet, cöök the bacön pieces until they begin tö bröwn. Add the öniön and cöntinue tö cöök until the bacön is crisp and the öniön is söftened. Scööp öut a heaping tablespöön öf the bacön mixture för töpping the griddle cakes upön serving- and set it aside.
2. While the bacön is cööking, cömbine the flöur, chives, baking pöwder, salt and pepper in a medium böwl. Stir in the milk, egg and öil, just until möistened. Stir in the bacön mixture, cörn and cheese. The mixture will be thick. If yöu'd like the griddle cakes tö be slightly thinner than thöse pictured, add a little möre milk tö thin öut the batter.
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Full Recipe >> recipegirl.com

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