Bacon and corn griddle cakes

pancake (1)

Hands down my favorite recipe of all time. Seriously. You have got to try this one. It’s like brinner to the extreme! I found this recipe on Recipe Girl’s site one morning, and of course I had to make it immediately. So  I ran to the store for a few things and then of course I tripled the recipe to be safe, because I knew these would probably be so amazing that we would want a ton of leftovers. I was right. And I must say these taste even better the next day (as if that is actually possible) warmed up in the oven. My kids ate these for breakfast, lunch and dinner one day. They are obsessed with any kind of pancake or waffel so they were really excited about these! And really they aren’t that bad for you or at least you can spruce up the recipe to make them healthier. Use some good bacon without nitrates, organic veggies, and unbleached organic flour. Granted anything with gluten in it isn’t good for you but I can’t bring myself to use wheat flour in every single recipe. But you must must always use unbleached flour. I mean when you say it aloud I feel like it just makes sense. Do you want to eat something that has bleached in the name? I do not. Here is a quick, informative article on why bleached flour is so bad if your interested to learn further. I could go on long rant about food these days because I have lots of feelings about it. Maybe I should. Would you guys read that or leave me forever? ha.

So just make these griddle cakes guys! You will love them.



Bacon and corn griddle cakes
  • 8 slices bacon, cut into ½-inch pieces
  • ⅓ cup finely chopped sweet onion
  • 1 cup all-purpose unbleached flour
  • 2 tablespoons chopped fresh chives
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ⅛ teaspoon cayenne pepper
  • ⅔ cup milk
  • 1 large egg, beaten
  • 1 tablespoon canola oil
  • 1 cup frozen corn
  • ½ cup shredded Monterey Jack cheese
  • warm maple syrup
  1. Cook the bacon pieces until they start to brown. (this takes a little longer than cooking flat bacon, but you don't want them to be undercooked.)
  2. Add the chopped onion right in with the bacon until the onions are soft.
  3. Set aside a little bit of the mixture for topping the griddle cakes.
  4. {While the bacon is cooking} In a large mixing bowl combine flour, chives, baking powder, salt and pepper.
  5. Stir in milk, egg and oil quickly.
  6. Next drain out most of the bacon grease as best you can from the bacon and onion mixture.
  7. Add the bacon and onion to the batter.
  8. Then add the corn and cheese to the batter. The mixture will be thick, if you like thinner cakes add a little more milk.
  9. Grease a large griddle or skillet and pour about ¼ cup of the batter at a time to make the griddle cakes.
  10. Repeat until you have used all the batter, flipping each cake for about 4 minutes on each side.
  11. Serve the griddle cakes warm with butter, maple syrup and top with bacon onion mixture.
*I tripled this recipe and it made enough for 3 meals for my family of 5.