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.
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.
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.
SWEETCORN PANCAKES
These easy, storecupboard sweetcorn pancakes are great for a late or weekend breakfast, or even an after school snack
Provided by Good Food team
Categories Breakfast, Brunch, Lunch, Side dish, Snack, Supper
Time 40m
Number Of Ingredients 11
Steps:
- First turn the grill on high. If using fresh corn, remove the husk and slice the kernels from the cob with a large sharp knife, then cook them in a pan of boiling water for 5 minutes. Drain and leave to cool while you whisk the eggs, milk and butter together. Whisk in the flour and a large pinch of salt until smooth, then mix in the corn (fresh or canned) and the spring onions.
- Put the tomatoes cut-side up on a large baking tray, drizzle with olive oil and season with salt and pepper. Lay the bacon next to the tomatoes in a single file on the tray. Grill for 8-10 minutes until the tomatoes have softened and the bacon is crispy, turning the rashers over at half time.
- While the bacon's crisping up, heat the sunflower oil in a large frying pan. Add 4 large spoonfuls of the batter and fry for 1-2 minutes on each side until the pancakes are puffed up and golden. Lift out on to a plate lined with kitchen paper and cook the remaining 4 pancakes. Bring to the table with a bottle of chilli sauce.
Nutrition Facts : Calories 309 calories, Fat 20 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 26 grams carbohydrates, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 0.43 milligram of sodium
BUTTERMILK CORN PANCAKES WITH BACON & MAPLE SYRUP
Enjoy our buttermilk corn pancakes with bacon and maple syrup for an American-style brunch. If you can't get hold of buttermilk, you can easily make your own
Provided by Diana Henry
Categories Breakfast, Brunch
Time 40m
Number Of Ingredients 11
Steps:
- Heat the oven to 150C/130C fan/gas 2 - you'll need the oven to keep the pancakes warm later on. Put the cornmeal, flour, baking powder, eggs, buttermilk, melted butter and half the sweetcorn into the bowl of a food processor and pulse to combine (you want the corn to be chopped, not puréed). Stir in the spring onions and remaining corn.
- Heat two frying pans over a medium heat, and add about 1 tbsp oil to each. Ladle two pancakes, measuring about 10-12cm across, into each pan. Cook for about 3-4 mins until set and small bubbles form on top. Using a palette knife, flip the pancakes over and cook on the other side for 2-3 mins more. Transfer the cooked pancakes to a roasting tin or baking sheet lined with a double layer of baking parchment, and put in the oven to keep them warm.
- When all the pancakes are cooked, add a little more oil to the pans, then cook the bacon until golden on both sides. Serve alongside the pancakes, with the maple syrup drizzled over and some extra spring onions sprinkled on top.
Nutrition Facts : Calories 792 calories, Fat 48 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 35 grams protein, Sodium 4.3 milligram of sodium
CORN AND BACON PANCAKES
Good for breakfast, lunch or a sidedish. My grandma used to make these for Sunday dinner all the time. Serve with extra bacon and maple syrup if desired.
Provided by MsKittyKat
Categories Breakfast
Time 25m
Yield 12 pancakes
Number Of Ingredients 10
Steps:
- In a bowl whisk together the cornmeal, the flour, the sugar, the baking powder, and the salt.
- In a blender 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 melted butter.
- Working in batches, pour the batter onto the griddle 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.
Nutrition Facts : Calories 153.5, Fat 8.1, SaturatedFat 3.3, Cholesterol 48.9, Sodium 233.4, Carbohydrate 16.3, Fiber 1.2, Sugar 1.6, Protein 4.4
More about "corn and bacon pancakes recipes"
SWEET CORN PANCAKES WITH BACON - JUST A TASTE
From justataste.com
4.9/5 (9)Total Time 20 minsCategory Appetizer, Breakfast, Side DishCalories 572 per serving
- 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.
SAVORY BACON-CHEDDAR PANCAKES WITH CORN AND JALAPEñO …
From seriouseats.com
5/5 (5)Total Time 30 minsCategory Breakfast, Brunch, PancakeCalories 514 per serving
CORN AND CHIVE PANCAKES WITH BACON AND EGGS - JO COOKS
From jocooks.com
CORN PANCAKES WITH BACON - LEMON BLOSSOMS
From lemonblossoms.com
BACON AND CORN PANCAKES RECIPE - COOKED BY JULIE
CHIPOTLE CORN SALAD WITH GRILLED BACON RECIPE - FOOD NETWORK
From foodnetwork.com
Author Guy FieriSteps 7Difficulty Easy
CORN AND BACON PANCAKES - BIGOVEN
From bigoven.com
MAKE THESE SAVORY BACON AND CORN PANCAKES WITH CHEDDAR AND …
From seriouseats.com
AUNT JEMIMA'S CORN PANCAKES RECIPE RECIPE | RECIPES.NET
From recipes.net
HEALTHY CHEESE & CORN PANCAKES | EGG RECIPES - JAMIE OLIVER
From jamieoliver.com
BACON AND SWEET CORN PANCAKES — SCOTTYS EVERYDAY
From scottyseveryday.com
BACON CORN PANCAKES RECIPE: HOW TO MAKE IT - TASTE OF HOME
From stage.tasteofhome.com
BACON AND CORN GRIDDLE CAKES - RECIPE GIRL
From recipegirl.com
CORN AND BACON PANCAKES RECIPE: HOW TO MAKE IT - TASTE OF HOME
BACON AND CORN PANCAKES RECIPE - HUNGRY HOARDER
From hungryhoarder.com
BACON, CORN & CHEDDAR PANCAKES - FOXES LOVE LEMONS
From foxeslovelemons.com
CORN, LEEK, AND BACON PANCAKES RECIPE - REAL SIMPLE
From realsimple.com
CORN AND BACON PANCAKES RECIPE - BAKER RECIPES
From bakerrecipes.com
BEST RECIPES TO COOK - JUNE 2023 - BUZZFEED
From buzzfeed.com
SWEETCORN PANCAKES RECIPE - TOM KERRIDGE
From tomkerridge.com
SMOKY CORN SALAD, SHEET PAN ROASTED RATATOUILLE WITH SOCCA AND …
From goodmorningamerica.com
#bacon #30-minutes-or-less #time-to-make #course #main-ingredient #preparation #pancakes-and-waffles #breakfast #lunch #pork #vegetables #meat #corn
You'll also love