Savory Bacon, Corn & Smoked Cheddar Pancakes

Savory Bacon, Corn & Smoked Cheddar Pancakes
Savory Bacon, Corn & Smoked Cheddar Pancakes
Main Ingredient: Pork
Yield: 4 servings
Photo and Recipe courtesy of Foxes Love Lemons, Lori Yates
Prep Time: 20 minutes Cook time: 12 minutes American - Traditional Breakfast/Brunch
  • 1 c. all-purpose flour
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1 tbsp. granulated sugar
  • 1 large egg, beaten
  • 1 c. buttermilk
  • 1/2 c. milk
  • 1 tbsp. extra virgin olive oil
  • 1 tbsp. unsalted butter, melted
  • 1 tsp. hot sauce
  • 4 ounces smoked bacon, cooked and crumbled
  • 2 ounces sharp Cheddar cheese, shredded
  • 1/2 c. corn kernels
  • 2 tablespoons chopped fresh chives
  • Nonstick cooking spray
  • Maple syrup, for serving

In large bowl, whisk flour, baking powder, baking soda and sugar. Add egg, buttermilk, milk, oil, butter and hot sauce; whisk until just combined (small lumps will remain). If desired, reserve 2 tablespoons each bacon, cheese and corn, as well as a teaspoon of chives, for garnish. Fold remaining bacon, cheese, corn and chives into pancake batter.

Heat griddle or large nonstick skillet over medium heat. In batches, spray griddle with nonstick spray, then pour batter by heaping 1/4-cupfuls onto griddle. Cook 2 to 3 minutes per side or until golden brown and cooked through. Serve pancakes topped with maple syrup and garnished with reserved bacon, cheese, corn and chives, if desired. Makes about 16 pancakes.