Sweet Corn Pancakes with Bacon Recipe


In this family favorite dish for Sweet Corn Pancakes with Bacon, an old favorite breakfast food is made better. 


– 4 strips uncooked thick-cut bacon – 1/3 cup sliced scallions, plus more for topping – 1 1/4 cups fresh or frozen (thawed) sweet corn – 1 1/2 cups all-purpose flour – 1/2 cup cornmeal – 2 1/2 teaspoons baking powder – 1/2 teaspoon baking soda – 1/4 teaspoon salt – 1 3/4 cups buttermilk – 1 large egg – 2 Tablespoons unsalted butter, melted – Maple syrup, for serving



Place 1/4-inch bacon bits in a large skillet over medium-low heat. Cook bacon to render fat. Remove bacon from pan to a small bowl with a slotted spoon. Save the remaining fat for pancakes (optional).  


Step 1

Stir scallions in pan for 3 minutes to sauté. Add scallions to the bacon bowl. Mix flour, cornmeal, baking powder, soda, and salt in a large bowl.  


Step 2

In a separate medium bowl or liquid measuring cup, whisk the buttermilk, egg, and melted butter. Add wet mixture to dry ingredients and stir. The mixture should be lumpy.  


Step 3

Add corn and bacon-scallions. Use remaining bacon fat or butter to grease a large griddle or skillet. Apply 1/4-cup batter to the hot griddle.   


Step 4

Flip pancakes when bubbles form and cook for 1–2 minutes until done. Warm maple syrup-covered pancakes.  


Step 5


– Carbohydrates: 66g,  – Protein: 18g,  – Fat: 27g,  – Saturated Fat: 11g,  – Cholesterol: 91mg,  – Sodium: 659mg,  – Potassium: 740mg,  – Fiber: 4g,  – Sugar: 9g,  – Vitamin A: 589IU,  – Vitamin C: 5mg,  – Calcium: 248mg, – Iron: 4mg


S' Mores Milkshakes Recipe 

Also See