The darling man that I live with loves to have breakfast for dinner – pancakes, eggs, even the occasional bowl of granola or grape-nuts. I love the fact that he’s easy about his eating habits.
When we got home today, both of us were starving. We needed food stat! That’s definitely one of the brilliant parts about whipping up breakfast for dinner. It’s a quick fix.
Scrolling thru some recipes, a short stack of pancakes loaded with corn, bacon and chives caught my need-for-food attention. I knew most of the ingredients were on hand, except for the bacon. However, I did have a few slices of Black Forest ham, the perfect substitute.
The first time I made these griddle cakes was on a camping trip. We always try to do something a little different when out roughing it in the wild. One of the things I appreciate is these cakes have some protein and vegetables; it’s not all carb-loaded.
BACON AND CORN GRIDDLE CAKES
(Recipe courtesy of The Recipe Girl)
These unique pancakes are stuffed with bacon, corn and cheese. A good dose of warm maple syrup makes them a delicious choice for breakfast.
- 8 slices bacon, cut into 1/2-inch pieces (I used Black Forest Ham)
- 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 canola or vegetable oil
- 1 cup frozen, canned or fresh corn
- 1/2 cup shredded Monterey Jack 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 griddle cakes 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 griddle or large skillet. Pour a heaping 1/4-cup of the batter onto the griddle and cook until it is golden brown- 3 to 4 minutes per side. Repeat with the remaining batter.
- Serve stacks of griddle cakes topped with a sprinkle of the reserved bacon/onion and a good dose of warm maple syrup.
Needless to say we were both satisfied and full. And, again a big thanks to The Recipe Girl for dinner.
Happy eating, my friends –