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Bacon & Corn Pancakes: 10 minute savory delight

Bacon & Corn Pancakes
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Enjoy these delightful pancakes that perfectly balance sweet and salty flavors with the satisfying addition of bacon and corn.

Ingredients

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  • 1 cup all-purpose flour
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup milk
  • 1 large egg
  • 2 tablespoons butter, melted
  • 1/2 cup corn kernels (fresh or frozen)
  • 4 slices bacon, cooked and crumbled

Instructions

  1. In a large bowl, whisk together the flour, sugar, baking powder, salt, and pepper.
  2. In a separate bowl, whisk together the milk, egg, and melted butter.
  3. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; a few lumps are okay.
  4. Gently fold in the corn kernels and crumbled bacon.
  5. Heat a lightly greased griddle or frying pan over medium heat.
  6. Pour about 1/4 cup of batter onto the hot griddle for each pancake.
  7. Cook for 2-3 minutes per side, or until golden brown and cooked through.
  8. Serve warm with your favorite toppings.

Notes

  • Ensure your bacon is cooked until crisp before crumbling.
  • If using frozen corn, thaw it before adding to the batter.
  • For a sweeter pancake, you can increase the sugar slightly.
  • Serve with maple syrup, extra butter, or a dollop of sour cream.

Nutrition

Find it online: https://cookerycourier.com/bacon-corn-pancakes/