Bacon and Corn Pancakes

Bacon and Corn Pancakes

Ingredients:

8 slices bacon, cut into 1/2-inch pieces

1/3 cup finely chopped sweet onion

1 cup all-purpose flour
2 tablespoons chopped fresh chives
1 teaspoon baking powder
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
2/3 cup milk
1 large egg, beaten
1 tablespoon vegetable oil
1 cup canned corn
1/2 cup shredded cheddar cheese
warm maple syrup, for serving

In a medium skillet, cook the bacon pieces until they begin to brown. Add the onion and continue to cook until the bacon is crisp and the onion is softened. Scoop out a heaping tablespoon of the bacon mixture for topping the pancakes upon serving- and set it aside.


While the bacon is cooking, combine the flour, chives, baking powder, salt and pepper in a medium bowl. Stir in the milk, egg and oil, just until moistened. Stir in the bacon mixture, corn and cheese. The mixture will be thick. If you'd like the griddle cakes to be slightly thinner than those pictured, add a little more milk to thin out the batter.


Heat and grease a large skillet. Pour a heaping 1/4-cup of the batter into the skillet and cook until it is golden brown- 3 to 4 minutes per side. Repeat with the remaining batter.

Serve stacks of pancakes topped with a sprinkle of the reserved bacon/onion and a good dose of warm maple syrup.