Corn And Bacon Pancakes Recipes
BACON CORN PANCAKES
Pancakes are always tops in my book. But stir in bacon and corn, and they become the best breakfast-for-dinner option. I always cook gluten-free, but you can easily use regular all-purpose flour to make these corn fritters. -Anne-Marie Nichols, Watkinsville, Georgia
Provided by Taste of Home
Time 30m
Yield 18 pancakes.
Number Of Ingredients 11
Steps:
- Preheat griddle over medium heat. In a large bowl, combine the flour, sugar, baking powder, salt and pepper. In another bowl, whisk the eggs and rice milk; stir into dry ingredients just until moistened. Stir in corn, bacon and onion., Lightly grease griddle. Pour batter by 1/4 cupfuls onto griddle; cook until edges are dry and bottoms are golden brown. Turn; cook until the second side is golden brown. Serve with syrup., Freeze option: Freeze cooled pancakes between layers of waxed paper in a freezer container. To use, place pancakes on an ungreased baking sheet, cover with foil and reheat in a preheated 375° oven until heated through, 5-10 minutes. Or, place a stack of 3 pancakes on a microwave-safe plate and microwave on high until heated through, 45-90 seconds.
Nutrition Facts : Calories 318 calories, Fat 8g fat (2g saturated fat), Cholesterol 67mg cholesterol, Sodium 868mg sodium, Carbohydrate 50g carbohydrate (10g sugars, Fiber 5g fiber), Protein 16g protein.
FRESH CORN PANCAKES
Provided by Ian Knauer
Categories Milk/Cream Blender Breakfast Brunch Side Kid-Friendly Quick & Easy Dinner Corn Pan-Fry Butter Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 4 (make about 12 pancakes) servings
Number Of Ingredients 9
Steps:
- Whisk together flour, baking powder, sugar, and 1 teaspoon salt in a medium bowl.
- Cut enough kernels from cobs to measure 2 cups. Using back of a knife, scrape pulp from cobs and transfer to a blender with milk and 1/2 cup corn. Purée until smooth, then strain through a sieve into another medium bowl, pressing on and then discarding solids. Whisk in eggs, oil, and butter.
- Add to flour mixture with remaining 1 1/2 cups corn and whisk until just combined.
- Heat a griddle or heavy skillet over medium heat until hot, then lightly brush with oil. Working in batches, pour 1/3 cup batter per pancake onto griddle and cook until bubbles appear on surface and undersides are golden-brown, about 2 minutes. Flip with a spatula and cook until undersides are golden-brown, about 1 minute more. (Reduce heat if pancakes brown too quickly.) Lightly oil griddle between batches if necessary.
CORN AND BACON PANCAKES
The recipe for these pancakes developed several years ago when our four children were still living at home. It was one of their favorite breakfast items for many years.-Pearl Sheler, Milan, Michigan
Provided by Taste of Home
Time 30m
Yield about 20 pancakes.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the biscuit mix, sugar and cornmeal. In a small bowl, combine eggs and milk; stir into dry ingredients just until moistened. Stir in corn and bacon. , Pour batter by 1/4 cupfuls onto a greased hot griddle. Turn when bubbles form on top; cook until second side is golden brown. Serve with syrup.
Nutrition Facts : Calories 250 calories, Fat 9g fat (3g saturated fat), Cholesterol 51mg cholesterol, Sodium 638mg sodium, Carbohydrate 33g carbohydrate (7g sugars, Fiber 1g fiber), Protein 7g protein.
SWEET CORN PANCAKES
I used to love these growing up. We would have these for dinner with bacon and maple syrup. Pure comfort food from my childhood.
Provided by KelBel
Categories Breakfast
Time 8m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- combine 1 cup milk, butter, and corn in small saucepan over medium heat. When the butter has melted, remove the pan from the heat and let the mixture cool to lukewarm.
- Sift dry ingredients onto waxed paper.
- In large bowl, beat the eggs until they are well mixed. Add the milk mixture, then gently stir the flour mixture, mixing until it is moistened and thoroughly combined.
- Add remaining milk if the batter is thicker than cake batter.
- Brush large heavy skillet or griddle with the oil, and place it over medium-high heat.
- When a drop of water sizzles in the pan, pour the batter, 1/4 cup for each pancake into the skillet.
- Cook the cakes until bubbles cover the surface and begin to burst, 2 to 3 minutes.
- Flip the cakes and cook for about 30 seconds on the other side.
Nutrition Facts : Calories 386.2, Fat 19.3, SaturatedFat 9.8, Cholesterol 144.8, Sodium 770.8, Carbohydrate 43.9, Fiber 2.1, Sugar 4.7, Protein 10.5
CORN AND BACON PANCAKES
Categories Food Processor Breakfast Brunch Kid-Friendly Bacon Cornmeal Corn Pan-Fry Gourmet Sugar Conscious Kidney Friendly Peanut Free Tree Nut Free Soy Free Small Plates
Yield Makes about 12 pancakes
Number Of Ingredients 11
Steps:
- In a bowl whisk together the cornmeal, the flour, the sugar, the baking powder, and the salt. In a food processor purée coarse the corn. In another bowl whisk together the corn purée, the eggs, the milk, and 2 tablespoons of the melted butter, add the egg mixture to the cornmeal mixture, and stir the batter until it is just combined. Let the batter stand, covered, for 10 minutes and stir in the bacon, crumbled.
- Heat a griddle over moderate heat until it is hot and brush it lightly with some of the additional melted butter. Working in batches, pour the batter onto the griddle by 1/4-cup measures and cook the pancakes for 1 minute on each side, or until they are golden, transferring them as they are cooked to a heated platter and brushing the griddle with some of the additional melted butter as necessary. Serve the pancakes with the syrup.
SAVORY BACON-CHEDDAR PANCAKES WITH CORN AND JALAPEñO RECIPE
Who ever said American pancakes have to be sweet? What's stopping us from savory-ing them up? That's exactly what these pancakes are. They start with a basic American-style pancake recipe, but they come stuffed with crisp bacon, sautéed corn, jalapeño peppers, scallions, and-the kicker-pockets of gooey melted cheddar cheese.
Provided by J. Kenji López-Alt
Categories Breakfast Brunch Pancake
Time 30m
Yield 6
Number Of Ingredients 15
Steps:
- Cook undisturbed until edges of pancakes begin to set and bubbles start to break the top surface, about 1 1/2 to 2 minutes. Carefully flip the pancakes with a thin, flexible spatula and cook on second side until golden brown and completely set, about 2 minutes longer. Transfer to a wire rack set in a rimmed baking sheet in a warm oven while you cook the remaining pancakes. Serve, garnished with remaining scallions and drizzled with honey. This Recipe Appears In Make These Savory Bacon and Corn Pancakes With Cheddar and Jalapeño
Nutrition Facts : Calories 514 kcal, Carbohydrate 56 g, Cholesterol 107 mg, Fiber 4 g, Protein 21 g, SaturatedFat 8 g, Sodium 1052 mg, Sugar 11 g, Fat 24 g, ServingSize Seves 4 to 6, UnsaturatedFat 0 g
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- In a large bowl, add the all-purpose flour, cornmeal, baking soda, sugar, and baking powder. Mix until well combined.
- Heat a skillet over medium heat. Add some butter to the skillet and let it melt. Pour about 1/4 cup of the pancake batter into the skillet. Cook the pancakes for 2-3 minutes on each side or until fully cooked through.
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- Dice the bacon into 1/4-inch pieces then add it to a large skillet set over medium-low heat. Cook the bacon until all the fat has rendered off. Using a slotted spoon, remove the bacon from the pan into a small bowl and set it aside. Pour off all but 2 tablespoons of the fat, reserving any extra drippings to cook the pancakes (optional).
- Add the scallions to the pan and cook, stirring, until sautéed, about 3 minutes. Add the scallions to the bowl with the bacon and stir to combine.
- In a separate medium bowl or liquid measuring cup, whisk together the buttermilk, egg and melted butter. Add the wet mixture to the dry ingredients and stir just until combined. (The mixture should be lumpy.) Stir in the bacon-scallion mixture and the corn.
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- Trim the spring onions and finely slice with the chilli (deseed if you like), then add to the bowl along with the eggs, cottage cheese and flour.
- Lightly season with sea salt and black pepper.I like to cook and serve 2 pancakes at a time so each person gets a lovely hot plate of food.
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5/5 (1)Total Time 25 minsCategory BreakfastCalories 422 per serving
- Preheat oven to 350 degrees. Line a baking pan with parchment paper. Lay bacon strips side by side. Sprinkle with brown sugar. Bake until bacon is fully cooked, about 15 to 18 minutes. Let cool and then chop.
- In a 2-cup glass measuring cup, combine corn, milk, and 1/4 cup sugar. Puree with an immersion blender until smooth. Or you can use a food processor.Whisk in eggs.
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- Melt butter in microwave in a small dish. Allow to slightly cool as you prepare the remaining ingredients.
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5/5 (2)Total Time 30 minsCategory BreakfastCalories 594 per serving
- Whisk the flour, baking powder, salt, egg and milk in a bowl until smooth. Add chopped chives, corn and shredded cheese to batter and gently stir until well combined.
- Roughly chop the tomatoes and the peeled and pitted avocado. Place tomatoes and avocado in a small bowl and drizzle with juice from 1/2 a lime and toss. Season with a bit of salt and pepper.
- Drizzle about a tsp of olive oil into a small frying pan over medium heat and add a ladleful of batter and spread it out to the edges of the pan. Flip when golden and remove to a plate once done. Repeat until you finish the batter.
BACON AND CORN GRIDDLE CAKES - RECIPE GIRL
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Ratings 13Calories 455 per servingCategory Breakfast
- In a medium skillet, cook the bacon pieces until they begin to brown. Add the onion and continue to cook until the bacon is crisp and the onion is softened. Scoop out a heaping tablespoon of the bacon mixture for topping the griddle cakes upon serving- and set it aside.
- While the bacon is cooking, combine the flour, chives, baking powder, salt and pepper in a medium bowl. Stir in the milk, egg and oil, just until moistened. Stir in the bacon mixture, corn and cheese. The mixture will be thick. If you'd like the griddle cakes to be slightly thinner than those pictured, add a little more milk to thin out the batter.
- Heat and grease a griddle or large skillet. Pour a heaping 1/4-cup of the batter onto the griddle and cook until it is golden brown- 3 to 4 minutes per side. Repeat with the remaining batter.
- Serve stacks of griddle cakes topped with a sprinkle of the reserved bacon/onion and a good dose of warm maple syrup.
BACON, CORN & CHEDDAR PANCAKES - FOXES LOVE LEMONS
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- In large bowl, whisk flour, baking powder, baking soda and sugar. Add egg, buttermilk, milk, oil, butter and hot sauce; whisk until just combined (small lumps will remain). If desired, reserve 2 tablespoons each bacon, cheese and corn, as well as a teaspoon of chives, for garnish. Fold remaining bacon, cheese, corn and chives into pancake batter.
- Heat griddle or large nonstick skillet over medium heat. In batches, spray griddle with nonstick spray, then pour batter by heaping 1/4-cupfuls onto griddle. Cook 2 to 3 minutes per side or until golden brown and cooked through. Serve pancakes topped with maple syrup and garnished with reserved bacon, cheese, corn and chives, if desired. Makes about 16 pancakes.
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- In a large skillet over medium heat, cook the bacon until crispy. Using a slotted spoon, remove the bacon from the skillet and place it on a plate line with paper towels. Pour off all but 2 tablespoons of the bacon rendered fat. See Note #1
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