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.
Recipe by The Holzmanns at