Bacon and Corn Griddle Cakes

First of all, all credit for this pick goes to RecipeGirl. The missus saw this out there on the Internets and decided we had to have it. This dish combines all the best parts of pancakes and all the best parts of a cobb salad.


  • 8 slices bacon, diced
  • 1/3 cup onion, finely chopped
  • 1 cup flour
  • 2 tbsp chopped fresh chives
  • 1 tsp baking powder
  • 1/2 tsp salt
  • Pinch of cayenne pepper
  • 2/3 cup milk
  • 1 large egg, beaten
  • 1 tbsp vegetable oil
  • 1 cup fresh corn
  • 1/2 cup shredded Monterey Jack cheese
  • Maple syrup

In a skillet, heat bacon over medium-high heat until slightly crisp. Add onion to pan and cook until tender. When done, remove from heat and set aside, keeping 1 tablespoon of the mixture separated for topping later.

In a bowl, combine flour chives, baking powder, salt, and pepper. Stir in milk, egg, and oil until just moistened. Stir in non-topping portion of the bacon mixture.

Heat and grease a large, flat griddle pan. For each cake, pour a 1/4 cup of the batter onto the griddle. Cook for 4 minutes a side for the first few, then 3 minutes a side for the rest. Serve 4 griddle cakes to a portion with remaining bacon topping and maple syrup on top.

Makes 2 servings. Enjoy!


About Gerard

Fun-loving, well-read foodie.
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2 Responses to Bacon and Corn Griddle Cakes

  1. Victoria says:

    Looks pretty yummy! I love breakfast foods for dinner and I think these would be especially good for dinner. They look quite hearty and satisfying!

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