Breakfast for dinner, brinner, is a favorite of mine. Breakfast is the most important meal of the day so why not not eat more of it?
For all the bacon lovers, this is a wonderful celebration of that blessed food. For all you others, sorry...? Turkey bacon will do just fine for a substitution but it is the bacon flavor that gives these griddle cakes their kick.
Bacon & Corn Griddle Cakes
adapted from Recipe Girl
yields 10 4 inch cakes
Ingredients
8 slices of bacon
1/3 sweet onion, chopped
1 cup flour
1 tsp baking powder
1/2 tsp kosher salt
1/4 tsp cayenne pepper
2/3 cup milk
1 egg, lightly beaten
1 tbsp vegetable oil
1 heaping cup of corn, I used canned corn
1/2 heaping cup Monterey Jack cheese, shredded
maple syrup for topping
Directions
Fry up the bacon until it begins to brown and crisp, remove from the skillet and add the onion until it softens.
Reserve a few pieces of bacon to top your cakes with and cut the rest into small pieces. Set aside.
Combine the flour, baking powder, salt and cayenne pepper in a bowl. Add in the milk, egg and oil. Once just combined add in the bits of bacon, onions, corn and cheese. You want a thick batter, not runny.
Heat a large griddle/skillet over medium heat. Grease with oil and once hot pour 1/4 cup of batter onto the griddle, cooking the cakes for about 3 min on each side. You want the cakes to be golden brown.
Serve the griddle cakes warm with a good dose of maple syrup and a slice of bacon atop each stack.
For all the bacon lovers, this is a wonderful celebration of that blessed food. For all you others, sorry...? Turkey bacon will do just fine for a substitution but it is the bacon flavor that gives these griddle cakes their kick.
Bacon & Corn Griddle Cakes
adapted from Recipe Girl
yields 10 4 inch cakes
Ingredients
8 slices of bacon
1/3 sweet onion, chopped
1 cup flour
1 tsp baking powder
1/2 tsp kosher salt
1/4 tsp cayenne pepper
2/3 cup milk
1 egg, lightly beaten
1 tbsp vegetable oil
1 heaping cup of corn, I used canned corn
1/2 heaping cup Monterey Jack cheese, shredded
maple syrup for topping
Directions
Fry up the bacon until it begins to brown and crisp, remove from the skillet and add the onion until it softens.
Reserve a few pieces of bacon to top your cakes with and cut the rest into small pieces. Set aside.
Combine the flour, baking powder, salt and cayenne pepper in a bowl. Add in the milk, egg and oil. Once just combined add in the bits of bacon, onions, corn and cheese. You want a thick batter, not runny.
Heat a large griddle/skillet over medium heat. Grease with oil and once hot pour 1/4 cup of batter onto the griddle, cooking the cakes for about 3 min on each side. You want the cakes to be golden brown.
Serve the griddle cakes warm with a good dose of maple syrup and a slice of bacon atop each stack.
Enjoy your brinner or brekky!!
No comments:
Post a Comment