Monday, 11 June 2012

Bacon & Corn Griddle Pancakes

I got this recipe courtesy of Recipe Girl. I like to pretend that this breakfast is moderately healthy because it contains sweetcorn and chives, but I think the bacon and maple syrup offset it!

Bacon & Corn Griddle Pancakes

Serves: 2
Preparation Time: 25 minutes
Cooking Time: 25 minutes


8 slices of bacon, cut into 1/2-inch pieces
1/2 a chopped onion
1 cup (125g) of all-purpose (plain) flour
2 tablespoon of chopped, fresh chives
1 teaspoon of baking powder
1/2 teaspoon of salt
1/8 teaspoon of cayenne pepper (can substitute crushed chilli flakes if necessary)
2/3 of a cup of milk
1 egg, beaten
1 tablespoon of oil (I used olive oil as that's all we had)
1 cup of sweetcorn
1/2 cup of cheddar cheese, grated
Maple syrup, for serving


1. Fry the bacon until they begin to brown. Add the onion and cook until the bacon is crisp and the onion is softened. Put a heaping tablespoon of bacon aside for topping the griddle cakes with.

2. While the bacon is cooking, combine the flour, chives, baking powder, salt and cayenne pepper in a bowl. Stir in the milk, egg and oil until moistened. Then add the bacon mixture, corn and cheese. The mixture should be thick.

3. Heat and grease a griddle or large skillet. Pour a heaping 1/4 cup of batter on to the griddle and cook until golden brown, then flip and repeat until all of the batter is used.

Please ignore the sorry state of our cooker,
someone hasn't been doing his chores!
4. Stack the finished pancakes on top of each other.

5. Serve stacks of griddle cakes topped with the reserved bacon and a good dose of maple syrup.

— Rachel

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