Bacon Corn Griddle Cakes (Print Version)
# Ingredients:
→ Main
01 -
4 slices smoked bacon
02 -
1 cup corn kernels (fresh, frozen, or canned, 150 g)
03 -
1 cup all-purpose flour (125 g)
04 -
1 tablespoon granulated sugar (12 g)
05 -
1 teaspoon baking powder (5 g)
06 -
1/2 teaspoon fine salt (3 g)
07 -
1/4 teaspoon freshly ground black pepper
08 -
1 large egg
09 -
180 ml whole milk
10 -
2 tablespoons unsalted butter, melted (30 g)
→ Garnish (optional)
11 -
2 tablespoons green onions, finely chopped
# Instructions:
01 -
In a skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain, then crumble into small pieces. Reserve rendered bacon fat for later use.
02 -
In a large mixing bowl, combine all-purpose flour, granulated sugar, baking powder, salt, and black pepper. Whisk to blend evenly.
03 -
In a separate bowl, whisk together the egg, whole milk, and melted butter. If desired, incorporate up to 2 tablespoons reserved bacon fat for enhanced flavour.
04 -
Pour the wet ingredients into the dry mixture. Stir gently until just combined; a few small lumps in the batter are acceptable to maintain tenderness.
05 -
Gently fold crumbled bacon pieces and corn kernels into the batter until evenly distributed.
06 -
Heat a non-stick griddle or large skillet over medium heat. Lightly grease with butter or oil.
07 -
Spoon approximately 60 ml (1/4 cup) of batter per cake onto the hot surface. Flatten slightly using the back of a spoon.
08 -
Cook for 2 to 3 minutes per side, turning once, until golden brown and set throughout. Transfer to a plate; repeat with remaining batter.
09 -
Serve cakes hot, garnished with chopped green onions if desired. Accompany with maple syrup, sour cream, or hot sauce for added flavour.
# Notes:
01 -
For variation, add chopped jalapeños for heat or fresh chopped herbs such as cilantro or parsley. These savoury cakes make a satisfying brunch or complement grilled meats and eggs.